Tag Archives: almond

Almond, Strawberry and Rhubarb Cake

A deliciously moist little summer cake perfect for a lazy afternoon in the garden. The strawberries and rhubarb in combination with the hint of ground almonds create a wonderful little tryst of flavours. Served with crème fraiche or sweetened yogurt completes this summery treat and it would surely go well with a cold glass of fizz or pudding wine. Pull up a deck chair and relax!!!!

Serves 10 – 12

What you need…

1 x 20cm round spring form tin, liberally buttered and lined with baking parchment

175g unsalted butter, softened

175g golden caster sugar

2 large happy eggs, lightly beaten

1 teaspoon vanilla extract

175g self-raising flour

A pinch of salt

50g ground almonds

4 tablespoons natural yogurt

Finely grated zest and juice of 1 lemon

100g rhubarb, chunkily sliced

150g strawberries, hulled and halved

2 tablespoons raspberry jam

1 tablespoon boiling water from the kettle

A sprinkling of flaked almonds

A sifting of icing sugar

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Tip the butter and sugar into your food processor and whizz until pale and creamy. Whilst still whizzing, gradually pour in the eggs and vanilla extract. Tip in the flour, salt and ground almonds and briefly whizz to fully incorporate.

Remove the mixing blade from the processor and pour in the yogurt, lemon zest and juice, using a balloon whisk to gently but thoroughly fold in until smooth. Spoon into the tin and level the surface with a spatula. Arrange the fruit on top, cover with foil and bake for 45 minutes. Then, remove the foil and pop back into the oven to bake for a further 15 minutes until cooked through and golden.

Cool for 15 minutes in the tin and then gently remove the tin sides and bottom as well as the baking parchment (I left the bottom piece on for fear of breaking the cake, just taking off the side bits) and cool on a wire rack.

Once cool, use a little balloon whisk to mix together the jam and hot water before drizzling it over the cake. Then sprinkle over the toasted almonds and sift over the icing sugar. This lovely, moist little summer cake is ready to be indulged in!

Serving suggestion…

Crème fraiche if you have it. I didn’t but mixed a little pre-made sugar syrup (a staple in our house, mainly for Maddie’s cocktails) with left over natural yogurt – bloody lovely!

Inspired by…

Woman and Home magazine

How easy…

Really quite effortless

Orange and Almond Cake with Grand Marnier Mascarpone Cream

So very, very moist having been drenched in Grand Marnier-infused syrup this cake has a rum baba texture and ooziness to it, but is intensely and deliciously orange-flavoured. Gorgeous! And served with the Grand-Marnier mascarpone cream, a heavenly delight. Oh, and it just happens to be gluten-free but you’d never know it!

Serves 8 – 10

What you need…

1 x 20cm round, 6cm deep baking tin, lined with baking parchment

2 oranges

6 happy eggs

250g caster sugar

1 tablespoon baking powder

250g ground almonds

Thyme sprigs, to garnish (optional)

for the Grand Marnier Orange Syrup

50ml orange juice (reserved from the oranges above)

50g granulated sugar

2 tablespoons Grand Marnier

for the Grand Marnier Mascarpone Cream

2 happy egg whites

500g mascarpone

2-3 tablespoons caster sugar (depending on your sweet tooth!)

2 tablespoons Grand Marnier

What to do…

The night before you want to cook the cake, pop the 2 oranges into a saucepan of water and boil with the lid on for 3 hours – sounds like an agg I know, but just stick it on the hob and go and watch your favourite TV shows. At the end of 3 hours, drain the water away and just leave the oranges in the pan to cool down overnight.

Halve the oranges and squeeze out the pips and juice (reserving the latter for later). Chuck your orange carcasses into the food processor and whizz until pulp.

Preheat your oven to 150˚c / 300˚f / gas 2.

Using an electric handheld whisk, beat the eggs, sugar, baking powder and almonds together for 2 minutes. Add the orange pulp and whisk for a further 2 minutes. Detach the whisks and rinse thoroughly – you’ll need them again in a minute.

Tip the mixture into your prepared baking tin and pop into the oven for 1 hour.

Meanwhile, make the syrup and cream. First, in a small saucepan heat 50ml of the reserved orange juice with the sugar over a moderate heat until the sugar has dissolved. Add the Grand Marnier, stir and set aside to cool.

For the cream, in a medium bowl, use your rinsed electric handheld whisk to beat the egg whites until stiff. In a second bowl, tip the mascarpone and caster sugar and whisk together. Add the Grand Marnier and whisk again. Gently fold in the egg whites until evenly incorporated – this creates a lovely, fluffy and light ‘cream’. Pop the cream into a pretty serving bowl, cover with cling film and keep in the fridge until needed.

Remove your yummy cake from the oven and allow to cool to the touch before using a skewer to gently stab the cake all over. Drizzle over the Grand Marnier orange syrup so that it seeps into the cake evenly. Try not to dribble in anticipation! Decorate with thyme sprigs, if using.

To serve, cut great wedges of this moist, oozy cake whilst still warm if possible and accompany with a generous dollop of the naughty cream – heavenly!

Inspired by…

The Daily Telegraph

How easy…

Easy, quick and unbelievably gorgeous in every aspect.

 

 

 

Moist Plum and Amaretti Bake

Utterly delicious and dead easy, I cut this traybake up to make lots of bite-sized sponges that are delectably easy to just pop in as I’m passing the cake tin – which is left out permanently. Sweet plums combined with ground almonds provide a gorgeous Autumnal moistness to these sponges and the crumbled amaretti biscuits add a lovely depth of flavour. Ideal with a cup of tea, coffee or just on their own!

Makes loads – it depends how you cut up the traybake – I think I made about 40 poppables! (Forgot to count – sorry!)

What you need…

1 x 30 x 23cm traybake tin, buttered and lined with parchment paper or Bake O Glide

4 large plums, slightly under-ripe

125g self-raising flour

75g ground almonds

1 teaspoon baking powder

4 large, happy eggs

200g caster sugar

200g butter, softened

Zest of 1 orange, grated finely

7 amaretti biscuits, crumbled

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

Halve and de-stone the plums and then cut into wedges. Set aside.

Tip the flour, almonds, baking powder, eggs, caster sugar, butter and orange zest into your food processor. Whizz until the mixture is light and fluffy.

Tip the mixture into your traybake tin and spread it about evenly.

Scatter over the amaretti crumbs and top with a layer of plums. I arranged mine in lines of wedges all facing the same way but that’s not necessary as the sponge rises and hides them anyway.

Pop in the oven and bake for 30 minutes or until an inserted skewer comes out dry.

Cool in the tin, dust with icing sugar and cut up into whatever sized sponges you fancy. Enjoy these lovely little moist gems of Autumnal sponge.

Inspired by…

Country Living magazine

How easy…

I made them before breakfast on Sunday morning – deliciously relaxed, very easy.

 

 

 

Nectarine, Almond and Polenta Cake with Marsala Mascarpone

Yum: I’m not sure if this recipe comes from Sicily, where Marsala originates, but it certainly tastes like it does! A dense and exceptionally moist, sweet sponge created by in the inclusion of nectarine pulp, Marsala, polenta, almonds and olive oil, this cake is absolutely delicious served with the sweet, rich and Marsala-infused mascarpone and when you complete the dish with a couple of slices of ripe nectarines, it’s just wonderful and so very, very summery. An added bonus is that it keeps really well for a couple of days if you don’t demolish it all on the first!

Serves 8 – 10

What you need…

1 x 20cm loose-bottomed cake tin, lightly buttered and lined with Bake O Glide or parchment paper

150g caster sugar

3 ripe nectarines plus a further 3-4 to serve (depending on how many of you are having your cake and eating it!)

125ml sweet Marsala wine

190ml extra virgin olive oil

240g caster sugar

100g polenta

250g ground almonds

3 large eggs, beaten

for the Marsala mascarpone

500g mascarpone

100g icing sugar, plus extra for dusting

4 tablespoons sweet Marsala wine

What to do…

Preheat your oven to 170°c / 325°f / gas.

Fill a large saucepan with water and add the caster sugar. Bring to the boil and gently drop in the nectarines. Turn down the heat and gently poach them for 30 minutes, until tender.

Drain the nectarines and cool. Slice the fruit off the stone and pop the flesh into your food processor. Add the 125 ml Marsala and whizz to a purée, Add the remaining cake ingredients and whizz again to create a smooth batter. Pour into your cake tin and bake for 60 minutes or until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.

Meanwhile, use a handheld electric whisk to beat together all the ingredients for the Marsala mascarpone ‘cream’. Also, slice up the remaining nectarines, discarding the stones.

Pop the cooled cake onto a pretty serving plate and dust with icing sugar, arrange some nectarine slices on the top and offer the remaining slices to your fellow cake eaters together with the lovely Marsala mascarpone – delightfully delicious.

Inspired by…

Delicious Magazine online

How easy…

Ridiculously! And it can be made ahead.

Apple and Almond Cake with Cinnamon and Nutmeg

A lovely, moist cake with a layer of apple running through the middle, this cake simply exudes Autumn for me and the combination of the apple with the cinnamon and nutmeg is made in heaven!

Serves 12

What you need…

3 Granny Smith apples

6 large eggs

335g dark soft brown sugar

335g butter

340g self-raising flour

55g ground almonds

1½ tsp ground cinnamon

½ tsp ground nutmeg

2 tablespoons good-quality apple sauce

for the decoration

2 tablespoons flaked almonds

Icing sugar

Ground cinnamon

What to do…

Grease a 10in/25cm round cake tin (with a removable bottom for easy cake extraction) and preheat oven to 180°c / 350°f / gas 4.

Put the eggs, sugar and butter into a food processor/electric mixer and mix thoroughly.

Add the flour, ground almonds, cinnamon, nutmeg and apple sauce, mixing together until lump-free.

Peel, core and thinly slice the apples.

Arrange one third of the sliced apples around the bottom of the tin – fanned and slightly overlapping. Pour half the batter on top and then arrange a second third of the apples. Pour over the remaining batter and then arrange the rest of the apples. Scatter over a handful of flaked almonds.

Bake for 60 – 75 minutes or until a skewer comes out clean.

Leave to cool in the tin for 10 minutes and then ease out onto a cooling rack to cool completely. Mix together the icing sugar and cinnamon in an icing sugar shaker and dust over the top of the cake with the remaining flaked almonds. Your yummy, gorgeous apple and almond cake with cinnamon and nutmeg is now ready to be indulged: kettle on, comfy chair, some relaxing music and a slice of delicious cake: a little indulgence goes a long way!

Where from…

Chinskitchen.co.uk, published in The Daily Telegraph

How easy…

Dead easy. Process and let it cook itself!