Almond cake recipes
Ingredients
- INGREDIENTS
- 4ozs Caster Sugar
- 1 Egg- white only
- a few drops Almond Essence
- 3 ozs Ground Almonds
- 1 sheet Edible Rice Paper
Method
- Beat the egg white in a clean grease free bowl until it forms stiff peaks.
- Gently fold in the dry ingredients and the almond essence.
- Using a dessert spoon, put into small "heaps" on the rice paper.
- Bake for 15mins reg 2 or 3
Ingredients
- FOR THE TOPPING
- 250 g sugar
- 100 g sliced Almonds
- 100 g chopped almonds
- 200 g butter
- 4 tablespoons butter
- FOR THE DOUGH
- 250 g sugar
- 250 g flour
- 75 g butter
- 250 g Whipped cream
- 1 tsp baking powder
- 4 eggs
Method
- For the dough:
- The ingredients for the dough mix with an electric mixer and spread them on a greased (or even slightly floured) baking pan and smooth out. Bake at 180 ° C in preheated oven for 15 minutes.
- For the topping:
- During baking, mix the topping. Melt the butter with the sugar, the grated and chopped almonds, and mix the milk.
- After taking the 15 minutes Cooking time the half-finished dough from the oven and spread the topping evenly with a spatula and let it bake for another 15 minutes in the oven. Allow to cool and cut into squares.
Ingredients
- 50g whole almonds (or use ground almonds)
- 175g softened butter, plus a little extra for the case
- 175g caster sugar
- 3 eggs
- 175g self-raising flour
- 1 lemon, juice and rind
- 500g (about 12) mirabelles or (about 8) plums
- icing sugar for dusting
Method
- 1. Preheat the oven to 180C/160C fan/350F/gas 4. Butter and line the base of a 20cm cake tin with baking paper.
- 2. Process the almonds in a food processor, if whole, until finely ground, then transfer to the bowl of an electric mixer. Add the butter, sugar, eggs, flour, lemon rind and juice and beat for 2-3 minutes until the mixture is light and fluffy.
- 3. Using a sharp knife, halve the fruit and ease out the stones. If using large plums, cut the halves into quarters. Spoon half the cake mixture into the prepared tin and level. Evenly scatter over half the fruit, then spoon over the remaining cake mixture. Level the top and scatter with the remaining fruit.
- 4. Bake for 50 minutes to 1 hour or until golden and firm to the touch. Cool in the tin for 5 minutes, then turn out and cool completely. Dust with icing sugar before serving.
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