Best Almond Griddle Cakes With Cranberry Syrup Recipes

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CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES



Chocolate Almond Cake with Sugared Cranberries image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 24

1 1/2 cups granulated sugar
2 cups cranberries, thawed if frozen
1/2 teaspoon ground cardamom
Nonstick cooking spray
2 cups all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
3/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
2 cups granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
4 sticks unsalted butter, at room temperature
6 cups confectioners' sugar
1 teaspoon salt
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
2 tablespoons milk
2 tablespoons almond liqueur, such as Amaretto (or use more milk)

Steps:

  • Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
  • Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
  • Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
  • Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
  • Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.

ALMOND GRIDDLE CAKES WITH CRANBERRY SYRUP



ALMOND GRIDDLE CAKES WITH CRANBERRY SYRUP image

Categories     Bread     Nut     Breakfast

Yield 12 Cakes

Number Of Ingredients 15

CRANBERRY SYRUP
•1/2 cup cranberries, fresh or frozen
•1/4 cup pure maple syrup
•1/4 cup water
•1/2 tsp ground cinnamon
GRIDDLE CAKES
•1/2 cup freshly ground unsalted almonds (TIP: Start with sliced or slivered almonds and grind in a coffee or spice grinder.)
•1/2 tsp baking powder
•1/2 tsp ground cinnamon
•2 tbsp pure maple syrup
•1 egg
•4 egg whites
•3 tsp extra-virgin olive oil, divided
TOPPING
•4 tbsp whole-milk Greek-style yogurt

Steps:

  • 1.Prepare cranberry syrup: Add all ingredients to a 1-qt saucepan and bring to a simmer over low heat. Simmer for 15 minutes then mash softened cranberries with a potato masher. Remove from heat immediately. If syrup seems too thick, stir in 1 additional tbsp water. 2.Prepare griddle cakes: In a large bowl, whisk together almonds, baking powder and cinnamon. Add maple syrup, egg and egg whites and whisk gently and briefly, only whisking until batter has just come together. For even fluffier cakes, you can also first whisk your egg whites separately into peaks. Then simply fold them into the almond-egg mixture in Step Two. It's alright if a few splotches of puffy whites appear. 3.Heat a griddle or large skillet on medium for 1 minute. Drizzle with1 tsp oil and let heat for 1 more minute. Work in batches of 4 cakes, using 1 tsp of oil per batch: Add 1⁄8 cup batter per cake onto hot griddle. Cook for 2 minutes or until golden brown, then flip over each cake and cook for 2 minutes or until golden brown. Stack cooked cakes on a plate to keep warm. 4.Serve each diner 3 griddle cakes topped with 2 tbsp cranberry syrup and 1 tbsp yogurt.

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Almond griddle cakes with cranberry syrup recipes are one of the most delicious and nutritious foods for breakfast. These cakes are made with almonds, flour, milk, and other ingredients, which make them rich in protein, fiber, calcium, and other essential nutrients. Additionally, the cranberry syrup adds a touch of sweetness and tangy flavor to the pancakes, making them a flavorful treat for your taste buds. Below we discuss what almond griddle cakes are and how to make them

What are Almond Griddle Cakes:

Almond griddle cakes are a type of pancake made with almond flour and almond milk, which gives them a nutty and flavorful taste. They are usually thicker and denser than regular pancakes, and their texture is similar to that of a cake. These cakes are often gluten-free and low in carbs, making them a healthy breakfast option for people with dietary restrictions.

Ingredients:

To make almond griddle cakes with cranberry syrup recipes, you will need the following ingredients:
For the Pancakes:
- 1 cup almond flour - 1/4 cup all-purpose flour - 1 tsp baking powder - 1/4 tsp salt - 1 egg - 1/2 cup almond milk - 1 tsp vanilla extract - 2 tbsp honey - 2 tbsp melted butter
For the Cranberry Syrup:
- 1 cup fresh cranberries - 1/2 cup brown sugar - 1/2 cup water - 1/4 tsp cinnamon - 1/4 tsp nutmeg - 1/2 tsp vanilla extract

Instructions:

For the Pancakes:
1. In a bowl, mix together the almond flour, all-purpose flour, baking powder, and salt. 2. In another bowl, whisk together the egg, almond milk, vanilla extract, honey, and melted butter. 3. Add the dry ingredients to the wet ingredients and mix until well combined. Make sure not to overmix the batter. 4. Heat a nonstick pan or griddle over medium heat. Once heated, add a couple of tablespoons of batter to the pan for each pancake. 5. Cook the pancakes for 2-3 minutes on each side, or until golden brown. 6. Once cooked, set aside on a plate.
For the Cranberry Syrup:
1. In a saucepan, add the cranberries, brown sugar, water, cinnamon, and nutmeg. 2. Cook the mixture over medium heat, stirring occasionally, until the cranberries break down and the syrup thickens. This will take around 10-15 minutes. 3. Once the syrup is thickened, remove from heat and add the vanilla extract. 4. Strain the mixture to remove any solids. 5. Serve the almond griddle cakes with the cranberry syrup on top.

Conclusion:

In conclusion, almond griddle cakes with cranberry syrup recipes are a nutritious and delicious breakfast option. They are made with almond flour and almond milk, which makes them low in carbs and gluten-free. Additionally, the cranberry syrup adds a tangy and sweet flavor to the cakes, making them a treat for your taste buds. These cakes are easy to make and are a great way to start your day with a healthy and flavorful meal.
Almond griddle cakes with cranberry syrup recipes are a delicious and healthy breakfast option that are perfect for those who are trying to maintain a balanced diet. These recipes are packed with wholesome ingredients such as almond flour, cranberries, and honey which are all great sources of essential nutrients. However, making perfect almond griddle cakes with cranberry syrup recipes can be a bit of a challenge, especially if you are not familiar with the techniques involved. To help you out, we have compiled a list of valuable tips that you can follow to ensure that your griddle cakes turn out perfectly every time.

1. Use High-Quality Ingredients

The key to making tasty and nutritious almond griddle cakes with cranberry syrup is to use high-quality ingredients. Use fresh, organic ingredients wherever possible, as this will have a direct impact on the taste and texture of the final product. Make sure that the almond flour you use is finely ground and has a light color. Additionally, use fresh cranberries rather than frozen ones to ensure maximum flavor and nutrition.

2. Mix the Batter Carefully

When making almond griddle cakes with cranberry syrup, it is crucial to mix the batter carefully. Over-mixing can cause the batter to become tough and dry, which can ruin the texture of the cakes. To avoid this, mix the batter gently with a wooden spoon or spatula until all the ingredients are combined. Avoid using an electric mixer, as this can lead to over-mixing.

3. Preheat the Griddle

Before cooking your almond griddle cakes with cranberry syrup, it is important to preheat the griddle. This will ensure that the cakes cook evenly and have a beautiful golden-brown color. Heat your griddle over medium heat and allow it to reach the desired temperature before adding the batter. You can test whether the griddle is hot enough by dropping a small amount of batter onto it. If the batter sizzles immediately, the griddle is ready.

4. Use a Good Quality Non-Stick Spray

To prevent your almond griddle cakes from sticking to the griddle, use a high-quality non-stick spray. This will ensure that the cakes come off the griddle easily and have a smooth surface. Spray the griddle lightly with the non-stick spray, using a paper towel to spread it evenly across the surface.

5. Cook the Cakes on Medium Heat

Cooking the cakes on medium heat is another critical factor in achieving perfect almond griddle cakes. Cooking on high heat may cause the cakes to burn, while cooking on low heat may result in undercooked cakes that are too soft. Cook the cakes on medium heat for 2-3 minutes on each side or until they are golden brown and cooked through.

6. Flip the Cakes with a Spatula

When it is time to flip your almond griddle cakes, use a spatula to do so gently. Carefully slide the spatula under the cake and flip it over, being careful not to break it. Avoid using your fingers to flip the cakes as this can cause burns, and you may end up dropping them.

7. Prepare the Cranberry Syrup in Advance

Preparing the cranberry syrup in advance is an excellent way to save time while making your almond griddle cakes. You can make the syrup a day or two in advance and store it in the refrigerator until you are ready to use it. To prepare the syrup, combine fresh cranberries, water, and honey in a saucepan and cook over medium heat until the cranberries have burst and the sauce is thick and syrupy.

8. Serve with a Dollop of Greek Yogurt

Serving your almond griddle cakes with a dollop of Greek yogurt can help to balance the sweetness of the cranberry syrup and add a creamy texture to the dish. Greek yogurt is a great source of protein and calcium, making it an excellent addition to any healthy breakfast. Add a dollop of Greek yogurt on top of each cake before drizzling with the cranberry syrup.

Conclusion

Making perfect almond griddle cakes with cranberry syrup recipes requires care, attention to detail, and high-quality ingredients. Follow these valuable tips, and you will be sure to impress your family and friends with delicious and healthy griddle cakes that are perfect for any breakfast occasion.

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