Best Almond Cakes Recipes

ALMOND TEA CAKES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.

ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI

Steps:

• Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
• Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
• Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
• Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.

MINI ALMOND BUNDT CAKES

Steps:

• Preheat oven to 350 degrees. Generously butter six mini Bundt pans; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
• In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add egg; beat until combined. Add 1 teaspoon vanilla, and beat until smooth. Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
• Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
• Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
• Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment. Stir in confectioners' sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.

ALMOND PRALINE CAKES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.

TINY CHERRY AND ALMOND TEA CAKES

Steps:

• Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
• Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
• Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
• Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.

ALMOND FUDGE CAKES

Steps:

• In a large bowl, combine the cake mix, sour cream, water, butter and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Spoon 1/2 cupfuls into 10 greased 4-in. fluted tube pans. Bake at 350° for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine cream cheese and confectioners' sugar until creamy. Fold in whipped cream and almond extract; set aside., For glaze, in a large saucepan, combine the confectioners' sugar, chocolate chips, butter and milk. Cook and stir over medium heat until smooth. Remove from the heat. Stir in cream and vanilla., Cut each cake horizontally into two layers. Place each bottom layer on a serving plate; top with a 3 tablespoons filling. Replace tops. Spoon glaze over cakes; sprinkle with almonds.

MINI ALMOND CAKES WITH CHOCOLATE OR CHERRY

Steps:

• Make the chocolate ganache, if using: In a heavy-bottomed saucepan, heat cream until bubbling (or place the cream in a glass measuring cup and heat it in the microwave). Remove from heat, add chocolate and let sit for 1 minute, then stir until smooth. Transfer chocolate to a small container (preferably metal) and freeze until firm, at least 30 minutes.
• Scoop and roll into 3/4-inch balls. Note that the ganache is very soft and can be messy to handle, but getting perfectly round balls isn't necessary. Place in refrigerator until needed. Ganache balls can be prepared up to 1 week ahead.
• Heat oven to 350 degrees. Butter a muffin tin.
• Using a food processor or blender, mix almond flour, confectioners' sugar and salt until powdery, about 30 seconds. Add eggs and almond extract and process until smooth, 30 seconds longer. Pulse in butter, cornstarch and baking powder. Scrape mixture into a large bowl.
• Using a beaters or an electric mixer, whip egg whites until very foamy. Gradually add granulated sugar while beating eggs until stiff peaks form.
• Using a spatula, gently and carefully fold a third of the egg whites into almond mixture to lighten it. Then, fold in the rest of the whites just until no streaks remain.
• Spoon batter into prepared muffin tins, and bake for 10 minutes. Remove from oven. Pull balls of ganache from refrigerator, if using, and place 1 ball in center of each cake, pushing it down halfway into batter. Or spoon 1 teaspoon cherry jam on top of each cake; do not push down. Return to oven and bake until light brown and a toothpick inserted into cake (and not the chocolate or cherry) comes out clean, another 8 to 10 minutes. Serve warm or at room temperature, preferably within 8 hours of baking.

ALMOND TEA CAKES

Steps:

• Preheat oven to 375 degrees F.
• Grease mini muffin tins and set aside.
• Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
• Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.

ALMOND TEA CAKES FROM KING ARTHUR FLOUR®

Steps:

• Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.
• Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.
• Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
• In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
• Mix in the egg whites, honey, almond extract, and browned butter.
• Scoop the batter into the prepared muffin cups (a tablespoon cookie scoop works well here). Top each cake with a fresh berry or two (or a dollop of jam).
• Bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.
• Remove the cakes from the oven, and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.
• Repeat with the remaining batter.

ALMOND-CRUSTED SHRIMP CAKES WITH LEMON SOY MAYONNAISE

Steps:

• Make lemon soy mayonnaise:
• Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.
• Make shrimp cakes:
• Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined.
• Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well.
• Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds. Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick). Transfer cake to a wax-paper-lined baking sheet. Make 7 more cakes in same manner, transferring to baking sheet. Discard any remaining almonds.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise.

WARM ALMOND CAKES WITH GRAPES

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• If using Cognac, toss grapes with it in a small bowl.
• Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.
• Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.
• Divide batter among gratin dishes and press grapes lightly into batter (discard Cognac). Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.
• Transfer cakes to a rack and cool slightly in dishes before serving.

MAKROUT A LOUZ - ALGERIAN ALMOND CAKES

Steps:

• Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
• Dust work top with a little cornflour, seperate the dough into 1/4's and then roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
• Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
• Bake on middle shelf at approx 170°C until set but still pale in colour. THEY SHOULD NOT BE golden.
• When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar.
• Re-dip with sugar 5 mins later and pop into paper cases.
• For the syrup you can make it easily by putting 2 cups of water, a halved lime and 1 cup of sugar in a pan and boiling for 10 minutes. It needs to be nice and light - just enough to hold the icing sugar on.

ALMOND DANISH COFFEE CAKES

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough. Cover and refrigerate for 8 hours or overnight., Turn onto a heavily floured surface; roll dough into an 18x12-in. rectangle. Cut cold butter into thin slices. Starting with a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges., Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 12x6-in. rectangle. Press edges to seal. Cover and refrigerate for 30 minutes. Roll dough into an 18x12-in. rectangle., Repeat steps of dough folding, ending with a 12x6-in. rectangle, chilling and rolling dough into an 18x12-in. rectangle three times., In a small bowl, combine the almonds, confectioners' sugar, egg whites and almond extract. Set aside. On a floured surface roll dough into a 20-in. square. Cut in half, forming two rectangles., Spoon half of the almond paste over one rectangle. Roll up jelly-roll style, starting with a long side. Brush edge with egg white; pinch seam to seal. Bring ends of roll towards the center to form a "B" shape. Place seam side down on a parchment paper-lined baking sheet. Repeat with remaining dough and almond paste., Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg yolk and water; brush over dough. Sprinkle with sliced almonds., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

GLAZED ALMOND MINI CAKES

Steps:

• Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Grease the bottom of an 8-by-12 inch metal baking pan and line the bottom with parchment. Then grease and flour the bottom and sides of the pan. Set aside.
• For the cake: sift together the flour and baking powder. Add the salt and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of butter and sugar and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl, as needed. Add the eggs, 1 at a time, beating on medium speed and scraping down the sides of the bowl between additions. Add the vanilla and almond extracts and beat to combine. On low speed, mix in half of the flour mixture, then mix in the milk. Mix in remaining flour mixture until just combined. Transfer the batter to the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer to a rack to cool slightly, then unmold and cool completely.
• To make the cake filling, using a serrated knife, cut the cake into an 8x8-inch square. Set aside. Crumble the portion of the cake that was removed and reserve 2 1/2 cups. Add the remainder of the cake crumbs to a large mixing bowl along with the remaining 1/4 cup melted butter, jam and almonds. Mix well (your hands are the best tool here) to make a spreadable filling.
• To assemble the cake, use a serrated knife to split the cake crosswise into 2 halves. Arrange both halves so they're facing cut-side up. Brush the cake with about 2/3 of the cooled almond syrup. With a small offset spatula, gently spread the jammy filling over the entire bottom half of the cake and top with the top half of the cake, cut side down. Press gently to adhere. Flip the cake so the flat bottom is now facing up, to create a flat top. Freeze the cake until firm, 1 hour.
• With a serrated knife, cut off the rough sides on the frozen cake and cut into 16 squares. Set the cake on a cooling rack over a parchment-lined baking sheet.
• Coat the cakes 1 at a time by pouring the icing around the edges and letting it drip down to coat the sides, then fill in the top. (Set the bowl over hot water and stir if it begins to thicken before you are done.) Top with sprinkles or non pareils before the icing begins to set.
• Combine the sugar and water in a small saucepan over low heat and cook to dissolve the sugar, 2 to 3 minutes. Remove from the heat. Add the almond extract and stir to combine. Cool completely.
• Melt the chocolate chips or candy melts in a double boiler and stir until smooth.
• In the bowl of a stand mixer fitted with the whisk attachment, add the confectioner's sugar, corn syrup, hot water and vanilla. Mix on low speed until smooth. Add the melted chocolate and continue to mix to make a very smooth, pourable icing, about the consistency of molasses. Add food coloring as desired.

ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI

Steps:

• 1. Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes. 2. Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator. 3. Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture. 4. Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.

TINY CHERRY AND ALMOND TEA CAKES

Steps:

• Preheat oven to 400°F. Brush mini muffin tins with butter; dust with flour, tapping out excess. In a small saucepan, melt the butter over medium heat. Cook, swirling pan occasionally, until butter is lightly browned and fragrant. Skim foam from top, and remove from heat.
• In a food processor, finely grind almonds (you should have 1 cup), and transfer to a bowl; whisk in flour, sugar, and salt to combine. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in browned butter, leaving any burned sediment behind, and whisk to combine. Let batter rest 20 minutes.
• Fill each prepared cup with 1 tablespoon batter. Push a cherry into batter of each cup, keeping stem end up. With a small spoon, smooth batter over cherries to cover.
• Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, 12 to 15 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around edges to loosen; turn out cakes onto racks to cool completely. Cakes can be stored overnight at room temperature in airtight containers.

MINIATURE ALMOND CAKES WITH SUGARED CHERRIES AND KIRSCH CREAM

Steps:

• Make cake:
• Preheat oven to 350°F. Butter a 9-inch square cake pan and line bottom with parchment or wax paper. Butter paper and dust pan with flour, knocking out excess.
• Whisk together yolks, 1/2 cup sugar, milk, and extract in a large bowl until combined well, then whisk in flour and salt.
• Beat whites with an electric mixer at high speed until they just hold soft peaks. Gradually add remaining 1/4 cup sugar, mixing at low speed until whites just hold stiff peaks. Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Pour batter into cake pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack.
• Make sugared cherries while cake bakes:
• Whisk together powdered egg whites and warm water in a small bowl until combined well. Put superfine sugar in another small bowl.
• Holding 1 cherry by stem, brush evenly with some egg white and spoon sugar over it to coat. Transfer to a rack to dry and coat remaining cherries in same manner.
• Make kirsch cream:
• Beat cream with kirsch and sugar using cleaned beaters until it holds stiff peaks.
• Assemble cakes just before serving:
• Cut out 20 rounds from cake with cookie cutter and transfer to a platter. Top each round with a teaspoon of kirsch cream, then top cream with a cherry.

ALMOND SPONGE CAKES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.
• Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.
• Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.
• Use a toothpick to create a small hole in each cake.
• Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.
• Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

ALMOND TEA CAKES

Steps:

• Preheat oven to 375 degrees.
• Grease mini muffin tins and set aside.
• Sift 2 ounces of the sugar, ground almonds and cake flour in a bowl.
• Add 1 egg white to form a paste.
• In another bowl, whip the 3 egg whites until soft peaks form.
• Gradually add the remaining sugar.
• Continue to whip until the meringue is strong but not dry.
• Fold the meringue into the almond paste mixture and add the heavy cream at the end.
• Mix well.
• Fill the prepapred mini muffin tins half full.
• Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds.
• Cool the tea cakes about 5 minutes before unmolding them on a wire rack.
• Dust with confectioner's sugar before serving.
• Store cakes in an airtight container.

PALEO SHRIMP CAKES WITH SPINACH SLAW AND COCONUT ALMOND DRESSING

Steps:

• In a food processor pulse shrimp, coconut milk, cilantro and hot pepper 10-15 times until ingredients are combined but the texture is still slightly chunky. Heat several tablespoons of oil in a pan over medium heat. For bite-sized shrimp cakes, use a tablespoon measurement to scoop up shrimp batter and drop it into the pan. This will make 16-18 small cakes. Cook each side 2-3 minutes, until nicely browned. Set shrimp cakes aside. Mix the salad ingredients together in a bowl and toss with Coconut Almond dressing. Garnish with shrimp cakes on top. Coconut Almond Dressing: Mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier consistency. Whisk in the rest of the ingredients. Add additional salt, herbs or red pepper flakes to taste.