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Almond paste cake2/29/2024 Allulose is a new sweetener that is gaining acceptance.Try a partial substitution first and scale it up as per taste. Substitute the flour and corn starch with whole wheat pastry flour using weight measures.Egg Free: You can probably try replacing eggs with ¾ cup thick vegan yogurt.Use plant based milk and dairy-free chocolate. Dairy Free: Combine thin nut-butter (tahini consistency) with equal amount of oil and replace butter by weight or try vegan butter.You may try replacing eggs with ¾ cup thick vegan yogurt. Check this marble cake recipe that uses this approach. Vegan: Combine thin nut-butter (tahini consistency) with equal amount of oil and replace butter by weight.Gluten Free: Try substituting all purpose flour with gluten free flour.These are suggestions to try for this almond pound cake recipe, but I have not tested some of them. The dense cake will soak up all the juices for great texture and the subtle almond flavor makes it even more delicious. Make Trifle: Slice the cake and use it to make an amazing trifle dessert.With Ice Cream: Serve it with vanilla ice cream, raspberries and a drizzle of chocolate sauce.Top with a few almond slices on either glaze. But you can take it up a notch with the apricot and/or chocolate glaze. Simple or Fancy: This almond pound cake tastes great just as it is.Fold the flour in evenly and scrape the bottom of bowl to not miss any flour.Soften the marzipan paste really well into a smooth and pliable mass that mixes easily into the batter to prevent any lumps.Decorate: Top with apricot jam syrup and/or chocolate glaze.Bake: Transfer cake batter to loaf pan and bake until a cake tester inserted into the center comes out clean.Sift into egg-sugar mixture in batches, alternating with milk and corn starch to get a batter that has a slow dropping consistency. Dry Ingredients: Combine flour, baking powder and salt.Add eggs, one at a time and continue to beat. Wet Ingredients: Whisk marzipan paste with butter, followed by sugar, until fluffy.Almond Paste/Marzipan: Warm up marzipan or almond paste with water and crush into a smooth paste.How to Make Real Almond Pound Cakeīrief overview below. *Full recipe at the end of blog post. Immerse cold eggs in warm water for five minutes to bring them to room temperature. If using almond paste, add this for that marzipan like flavor. Rose water (optional): This is used in the making of marzipan.Make sure that all your ingredients are at room temperature. Eggs: We use large eggs that are at room temperature.Coconut Oil: Adding this gives a smooth glaze.Chocolate: I use good quality semi-sweet or dark chocolate bars rather than chocolate chips.Apricot Jam: I used a jam made with fresh apricots and fruit juices.Milk: Start with 2 tablespoons and add more as needed for a slow dropping consistency.Salt: To enhance the sweetness and balance flavor. If it foams up, then the baking powder is active. Baking Powder: To check if it is active, take ½ teaspoon baking powder in a small bowl and pour ¼ cup of hot water over that.If you want to use flour instead of that, then replace it by weight. Corn Starch: This is what gives the interesting texture.Almond Extract: A little goes a long way when it comes to this extract, so use only a tiny bit.So if using almond paste, be sure to adjust the sugar as indicated in the recipe. Marzipan has a higher proportion of sugar. Almond Paste or Marzipan: You can use either of these, and both are easily available online or at supermarkets.Keep it simple or take it up a notch with apricot or chocolate glaze. Now, the result is a cake that is dense, buttery, tender, flavorful and so easy. Corn starch does not have gluten, so it gives the cake a subtle sandy texture, reminiscent of super-fine ground almonds. Then I also add corn starch, instead of using only all purpose flour like other almond cake recipes. I use marzipan, which is a paste made with almonds, to add a rich taste and texture. So, now the problem is solved with this real deal almond pound cake. Not many of these actually include real almonds. Most almond pound cake recipes are simple modifications of the original, with addition of a tiny bit of almond flavor. Over the years, pound cakes have evolved to include a larger variety of cakes and this incredible almond cake now joins those. The original pound cake got it's name from the recipe which was made using a pound each of butter, sugar, flour and eggs. Chocolate Glaze (optional, recommended).
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