can someone plz give me a simple easy tasty almond cake recipe?

Question

if u dont know any can u give any simple easy delicious cake recipe

Answer 1

Chocolate-Almond Cake

Preheat oven to 350°. Prepare one 8” cake by lightly greasing with butter and dusting with flour.

3 oz. sweet baking chocolate
2 oz. unsweetened chocolate
2 T strong coffee
1 stk unsalted butter
⅓ cup blanched almonds and 2 T sugar – grind together in blender
½ cup sugar and ¼ t salt
3 lg. eggs separated and at room temperature
For the egg whites – a pinch of salt, ¼ t cream of tartar, 2 T sugar
¼ t almond
½ cup cake flour in a sifter

Mix chocolates and coffee in pan. Melt very carefully to keep chocolate from lumping. Place pan containing chocolates and coffee in a pan of hot – not boiling – water. Stir until melted, about 4 minutes. Cream butter, salt and sugar until pale in color and fluffy. Add egg yolks to mixture and beat thoroughly. Beat eggs whites until very frothy. Add salt and cream of tartar, continue beating until whites are softly peaking. Gradually add sugar while continuing to beat. Beat until whites are holding firm peaks. Blend the melted chocolate into the butter mixture. Stir in the ground almond mixture and almond extract. Add ¼ of the egg whites to the butter mixture and stir in. fold the balance of the egg whites to the butter mixture and stir in. Fold the balance of the egg whites in alternating with sifting the flour. Pour into the 8” pan and bake 25 minutes. Test for "doneness" using toothpick. Let cool in pan 10 minutes, then unmold on plate. Cool 2 hours, then dust with powdered sugar.

Answer 2

1 1/3 cups granulated sugar

3/4 cup almond paste (not marzipan)

10 ounces unsalted butter, at room temperature

6 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1. Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.

2. With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!)

3. Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.

4. Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.

5. Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a but longer due to the variation in different brands of almond paste.

Cool the cake on a rack before serving. This cake is extremely moist and will keep well for up to a week if well-wrapped.

Answer 3

Glazed Almond Bundt Cake

INGREDIENTS
1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons almond extract
1 2/3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk

1/4 cup milk
3/4 cup white sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Answer 4

It is not almond cake, but so delicious, everybody asks for the recipe!

Mayonnaise Cake

"Mayonnaise makes this cake nice and moist."
Original recipe yield: 2 -8 or 9 inch layers.

INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

Answer 5

Almond Apricot Coffee Cake
The nutty aroma and delicate fruit flavor make
this cake so special, it will impress anyone.

INGREDIENTS
1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup slivered almonds, divided
1 jar (10 to 12 ounces) apricot preserves, divided

DIRECTIONS
In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy,
about 5-7 minutes. Add eggs, one at a time, beating well after each addition.
Stir in almond extract. Combine dry ingredients; add to the creamed mixture
alternately with sour cream. Beat on low just until blended.
Spread half of the batter in a greased and floured 12-cup fluted tube pan.
Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in
of the edges. Cover with remaining batter. Spoon remaining preserves over batter
to within 1/2 in of edges. Sprinkle with remaining almonds.
Bake at 350° for 55-60 minutes or until toothpick inserted near the center
comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving
platter. Yield: 12-16 servings.

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

This is a Victoria sponge recipe i use its very simple and delicious knob of butter, melted 225g/8oz butter, softened 225g/8oz caster sugar 4 large free-range eggs 225g/8oz self-raising flour, sifted (you may need a bit extra) For the filling 6 tbsp good-quality strawberry jam 300ml/10½ fl oz double cream, lightly whipped To serve icing sugar, for dusting You'll need two 15cm-17.5cm/6in-7in cake tins Method 1. Preheat the oven to 180C/350F/Gas 4. 2. Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper. 3. In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes). 4. Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles. 5. Fold in the flour using a large metal spoon. Be careful not to over-mix it. 6. Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle. 7. Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. 8. Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour). 9. Spread the sponge with the jam and the whipped cream, then carefully sandwich together. 10. Dust with icing sugar and serve.