Best 5 Almond Cake With Roasted Pineapple And Vanilla Cream Recipe Epicuriouscom Recipes
Indulge in a symphony of flavors with our delectable Almond Cake with Roasted Pineapple and Vanilla Cream, a culinary masterpiece that tantalizes the taste buds. This exquisite cake features a moist and tender almond-infused sponge, perfectly complemented by the vibrant sweetness of roasted pineapple and the velvety smoothness of vanilla cream. Each bite is a harmonious blend of textures and flavors, creating an unforgettable dessert experience.
Alongside this extraordinary cake, the article also presents a treasure trove of other enticing recipes to satisfy your sweet cravings. Embark on a culinary journey with our selection of delectable treats, ranging from the classic elegance of Chocolate Mousse to the rustic charm of Apple Tart. Discover the secrets to crafting the perfect Lemon Curd, adding a touch of citrusy delight to your favorite desserts.
Prepare to be captivated by the tantalizing aroma of Roasted Strawberries with Balsamic Vinegar, a unique and flavorful twist on a classic fruit salad. Treat your taste buds to the lusciousness of Chocolate Avocado Pudding, a guilt-free indulgence that combines the richness of chocolate with the creamy goodness of avocado. Let your imagination soar as you explore these culinary delights, transforming your kitchen into a haven of sweet sensations.
ALMOND CAKE WITH ROASTED PINEAPPLE AND VANILLA CREAM
Categories Nut Dessert Bake Roast Mother's Day Pineapple Almond Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 9x5x3-inch metal loaf pan. Finely grind almonds with flour, baking soda, and salt in processor. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in eggs, 1 at a time, just to blend. Stir in sour cream, lemon peel, and almond extract. Stir in flour mixture just until blended. Transfer batter to prepared pan; smooth top.
- Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool on rack 15 minutes; turn out cake. (Can be made 1 day ahead. Cool completely. Wrap in plastic and store at room temperature. Rewarm unwrapped cake slightly in microwave.)
- For vanilla cream:
- Whisk all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
- For pineapple:
- Preheat oven to 375°F. Place pineapple in 13x9x2-inch glass baking dish. Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. Pour juice mixture over pineapple. Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning, about 1 hour 15 minutes. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm in 375°F oven for 10 minutes before continuing.)
- Cut warm pineapple crosswise into 1/3-inch-thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 plates. Spoon pineapple and juices atop cake, top with vanilla cream, and serve.
PINEAPPLE CAKE WITH CREAM CHEESE FROSTING AND ALMONDS
Categories Cake Fruit Ginger Dessert Bake Cream Cheese Pineapple Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. In medium bowl, combine flour, baking soda, ginger and salt. In large bowl, beat 1 2/3 cups sugar, eggs and 1/4 cup butter until fluffy. Mix in pineapple with syrup and 1/2 cup almonds, then dry ingredients. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool 20 minutes.
- Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl to blend. Spread frosting over warm cake. Sprinkle with remaining almonds.
ALMOND CAKE WITH KIRSCH CREAM AND LINGONBERRY PRESERVES
Categories Cake Berry Nut Dessert Bake Almond Winter Lingonberry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make cake:
- Preheat oven to 325°F. Butter pan generously and dust with flour, knocking out excess.
- Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
- Pour batter into tube pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
- Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
- Make kirsch cream:
- Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
- Serve cake with kirsch cream and lingonberry preserves.
APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE
I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Breakfast
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.
HONEY-ALMOND CAKES WITH PINEAPPLE ZABAGLIONE
John Carey of Anchorage, Alaska, writes: "Whenever I see zabaglione on a dessert menu, I order it. The tangy pineapple version at Vetri in Philadelphia comes with a moist almond cake - divine."
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter six 3/4-cup custard cups or ramekins. Blend almond paste and sugar in processor until well blended. Using electric mixer, beat butter in medium bowl until smooth. Beat in almond paste mixture, then honey and Tuaca. Add eggs 1 at a time, blending well between additions. Whisk flour and salt in small bowl; mix into almond paste mixture. Divide batter among prepared cups. Bake until golden brown and tester inserted into center comes out clean, about 35 minutes. Cool slightly in cups. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 325°F oven for 10 minutes, if desired.)
- Whisk first 3 ingredients in medium bowl set over pan of barely simmering water until very thick, whisking constantly, about 7 minutes.
- Pour warm zabaglione over warm or room-temperature cakes, sprinkle with toasted almonds, and serve.
- *Available in the baking-products section of most supermarkets and at specialty foods stores.
- **A citrusy, vanilla-flavored Italian liqueur; available at specialty liquor stores.
Tips:
- For the best flavor, use ripe pineapple. If your pineapple is not ripe, you can roast it for a longer period of time, or until it is caramelized and tender.
- To make the cake batter, cream the butter and sugar together until light and fluffy. This will help to create a moist and tender cake.
- Be sure to fold the egg whites into the batter gently. Overmixing will deflate the egg whites and make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
- For the vanilla cream, be sure to use heavy cream. This will help to create a rich and creamy frosting.
- To make the frosting, whip the heavy cream until stiff peaks form. Then, gradually add the powdered sugar, vanilla extract, and salt. Continue whipping until the frosting is smooth and fluffy.
- To assemble the cake, spread a layer of vanilla cream on top of the cooled cake. Then, top with the roasted pineapple and another layer of vanilla cream.
Conclusion:
This almond cake with roasted pineapple and vanilla cream is a delicious and elegant dessert that is perfect for any occasion. The cake is moist and tender, with a slightly nutty flavor. The roasted pineapple adds a touch of sweetness and caramelization, while the vanilla cream is rich and creamy. This cake is sure to be a hit with everyone who tries it!
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