Skip to main content

Almond Cake with Crunchy Crust

My partner and I absolutely love almonds. I recently came upon this recipe (thank you Pinterest) that promised to deliver a cake both moist inside, and with a delicious crunchy layer on top. The result was amazing.



CARAMELIZED CRUST
10 grams unsalted butter, softened
50 grams sliced almonds (I used about 1/2 cup)
2 tablespoons white sugar

BATTER
115 grams almond meal (ground almond)
150 grams white sugar
1 pinch of salt
1/2 teaspoon almond extract (I used a bit more because I didn't have any Amaretto)
3 large eggs
115 grams unsalted butter, room temperature
1 tablespoon Amaretto (optional)
45 grams all-purpose flour
1/4 teaspoon baking powder

Preheat oven at 350°F/180°C.
Generously butter bottom and sides of a 8x8 inch cake pan.
Spread sliced almonds evenly over bottom and sides (1 inch high) and sprinkle with sugar.
Set aside.
In a a mixing bowl, mix together almond meal, sugar, salt and almond extract. Add the eggs, one at a time, mixing well after each addition. Add softened butter, Amaretto and mix well with a hand whip. Finally, add flour and baking powder, mixing just enough to incorporate.
Pour batter carefully into the prepared pan (make sure the sliced almonds don't get scraped off the bottom) and level top with a spatula.



Bake for 35-40 minutes or until the surface of the cake gets a beautiful golden-caramel color and a toothpick inserted in the middle comes out clean. (I baked mine for 25 minutes because I used a 9x9 inch square pan).
Cool on a wire rack for 10 minutes, then gently slide a butter knife around the edges of the cake pan and unmold on the serving plate.
Serve with homemade whipped cream. (I served mine with a homemade cherry coulis). 


Comments

Popular posts from this blog

Mandarin Chicken

So much was lost when Katrina hit New Orleans in 2005. Lives, homes, jobs,... but also the little things that we hold dear to our hearts: photo albums, treasured heirlooms or beloved recipes. The Times-Picayune collected and published some of the latter that people went looking for in the years that followed Katrina. Mandarin Chicken was one of these recipes.  This clipping was sent to us by my partner's stepmother a few years ago. Since then, we have received nearly a hundred requests to share this recipe. Note: Every Chinese restaurant in New Orleans has its own version of Mandarin sauce. It seems to us that this one needs a few pinches of Chinese five spice in the sauce. Also, it is usually served with crushed peanuts and chopped scallions sprinkled on top.
This recipe comes from Fong's Chinese restaurant in Kenner.


MANDARIN CHICKEN

Egg Batter
2 cups flour
2 tablespoons cooking oil
2 eggs
1 cup cornstarch
2 teaspoons salt
1 teaspoon Accent
1/2 teaspoon sugar
1/2 teaspoon baking…

Torta Caprese

Last year, one of my coworkers came back from Naples, Italy with an original dessert created on the island of Capri. It is a flourless cake, both rich in flavor and light in texture. It is normally enjoyed "as is", but a little bit of Chantilly cream on the side never hurt anybody!




CAKE
6 oz. (170 g) dark chocolate (I used 64% cocoa)
3/4 cup (160 g) unsalted butter, cut in dice
3 large eggs
1/2 cup white sugar
1 1/4 cup ground almond meal (I used 125 g)
1 tablespoon amaretto (or any other almond liquor)
Confectioner's (icing) sugar to sprinkle






Preheat oven to 180°C (350°F).
Butter and line an 8-inch wide (20 cm) springform pan  with baking paper.
In a double boiler (or in a microwave oven), melt the chocolate and butter together. Let cool.
In another bowl, whisk the eggs and sugar with electric beaters until the mixture turns a pale yelllow and triples in volume.
Using a spatula, gently fold the chocolate mixture, alternating with the ground almond meal and amaretto, into the egg mi…

Light Delight

For all the health conscious out there (me included, from time to time), here's a dessert, light and airy, that will delight your palate without the guilty feelings. 


NEIGEUX AUX MYRTILLES (BLUEBERRY SNOWCLOUD) For 6 servings
1 cup blueberries 1 pound of fromage blanc (here, you could substitute either plain yogurt, ricotta cheese, or even cream cheese) 2/3 cup white sugar 3 large egg whites 1 teaspoon almond extract 4 gelatin leaves (2 grams each) 1/2 blueberry coulis (see recipe below) sprig of mint (optional)
Blueberry coulis 1 cup blueberries (fresh or frozen) 1/2 cup white sugar
Make coulis by bringing to a boil blueberries and sugar in a saucepan. Reduce heat and simmer until blueberries have bursted and mixture thickens. Sieve the coulis to remove blueberry skins and set aside. In a bowl, mix fromage blanc with sugar and almond extract. Place gelatin leaves in a small bowl filled with cold water to soften. In a saucepan, bring to a boil 3 tablespoons of water. Remove from heat. Squee…