Best Almond Cake With Roasted Pineapple And Vanilla Cream Recipe Epicuriouscom Recipes

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING AND ALMONDS

Steps:

• Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. In medium bowl, combine flour, baking soda, ginger and salt. In large bowl, beat 1 2/3 cups sugar, eggs and 1/4 cup butter until fluffy. Mix in pineapple with syrup and 1/2 cup almonds, then dry ingredients. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool 20 minutes.
• Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl to blend. Spread frosting over warm cake. Sprinkle with remaining almonds.

CARROT-ALMOND CAKE WITH BRANDIED WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk flour, baking soda, cinnamon, baking powder and salt in medium bowl to blend. Whisk eggs, oil and both sugars in large bowl to blend. Mix carrots, pineapple, brandy, vanilla and orange peel into egg mixture, then mix in almonds and currants. Add dry ingredients and stir just to blend. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
• Stir marmalade in heavy small saucepan over low heat until melted. Brush warm marmalade over cake. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.) Serve cake with Brandied Whipped Cream.

HONEY-ALMOND CAKES WITH PINEAPPLE ZABAGLIONE

Steps:

• Preheat oven to 325°F. Butter six 3/4-cup custard cups or ramekins. Blend almond paste and sugar in processor until well blended. Using electric mixer, beat butter in medium bowl until smooth. Beat in almond paste mixture, then honey and Tuaca. Add eggs 1 at a time, blending well between additions. Whisk flour and salt in small bowl; mix into almond paste mixture. Divide batter among prepared cups. Bake until golden brown and tester inserted into center comes out clean, about 35 minutes. Cool slightly in cups. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 325°F oven for 10 minutes, if desired.)
• Whisk first 3 ingredients in medium bowl set over pan of barely simmering water until very thick, whisking constantly, about 7 minutes.
• Pour warm zabaglione over warm or room-temperature cakes, sprinkle with toasted almonds, and serve.
• *Available in the baking-products section of most supermarkets and at specialty foods stores.
• **A citrusy, vanilla-flavored Italian liqueur; available at specialty liquor stores.

PINEAPPLE ALMOND CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350^F.
• Butter and flour 13x9x2 inch baking pan.
• Combine the flour, baking soda, ginger, and salt in a medium bowl.
• In a larger bowl, combine the eggs, sugar and 1/4 cup butter until fluffy.
• Mix in 1/2 cup of the almonds and the pineapple with syrup.
• Gradually add the flour mixture and transfer to the baking pan.
• Bake until a tester comes out clean, about 40 minutes.
• Cool on a rack about 20 minutes.
• Meanwhile, beat the cream cheese, powdered sugar and remaining 1/4 c butter until blended.
• Spread over warm cake and sprinkle with remaining almonds.

RHUBARB-ALMOND CAKE

Steps:

• Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
• Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
• Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
• Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70-80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
• Do Ahead
• Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.