Feeds:
Posts
Comments

Posts Tagged ‘almond cake’

This is another recipe from my grandmother.  She would have friends over to play bridge regularly, and nana would make little sandwiches and a lovely cake for her guests to enjoy.  I love this one.

Preheat oven to 350 degrees

CAKE:

1 cup heavy cream 1 cup sugar
2 eggs 2 tsp baking powder
2/3 tsp almond extract 1/8 tsp salt
1-1/2 cups flour

TOPPING:

2 tblspns butter 1/4 cup slivered almonds
1/3 cup sugar 1 tblspn flour
1 tblspn cream
Whip cream until it holds stiff peaks.

Beat in eggs, one at a time. Add almond extract.

Sift together flour, sugar, baking powder and salt. Stir flour mixture into batter.

Pour into creased and floured 8 inch springform pan. Bake 35 minutes, or until lightly browned. (Leave the oven on!)

Combine the topping ingredients in a small pan and stir over low heat until blended. Pour over the baked cake and bake 10 minutes longer.

Cool on a rack (nb: cake shrinks as it cools). Remove sides of pan after 20 minutes.

Read Full Post »

Aunt Helen’s Almond Torte

I’ve been enjoying this cake my entire life.  It was a family standard, introduced by my great-aunt Helen.  She probably started making it some time in the 1940s.  It is a beautifully elegant, light cake.  Perfect for summertime or to follow a heavy meal.

Preheat oven to 350 degrees F

1/2 cup butter, room temperature
1/2 cup sugar
1/8 teaspoon salt
4 egg yolks, beaten lightly
1 teaspoon vanilla
3 tablespoons milk
1 cup sifted flour
1 teaspoon baking powder
4 egg whites
3/4 cup sugar
1/2 cup sliced blanched almonds*
1/2 pint heavy cream
2 heaping tablesppons cinnamon sugar

Grease two 8- or 9-inch cake pans** with butter or shortening.

Sift flour together with baking powder. Set aside.

Seperate eggs and set aside. You can add vanilla and milk to the yolks to save trouble later, because they go into the batter together.

Cream butter. Beat in sugar and salt. Add egg yolks, vanilla, milk, then sifted flour mixture. The batter will be very thick. Don’t be alarmed. Spread it divided between two round greased cake pans (it will just cover the bottoms of the pans, don’t worry).

Beat egg whites until just stiff. Add sugar, a tablespoon at a time without stopping the mixer until it holds a stiff peak. Spread on unbaked batter in both pans.

Sprinkle each pan with 1/4 cup of almonds and 1 heaping tablespoon of cinnamon sugar. The cinnamon sugar makes a lovely crackly surface after baking.

Bake for 30 minutes in a 350 degree oven. Let cool for 10 minutes, remove from pans.

Whip the cream with your preferred amount of sugar and vanilla extract.

Put together, with whipped cream between the two layers.

NB: Cakes may be frozen individually.

*Really, any sliced almonds will do, if you don’t happen to have blanched sliced almonds on hand, as I often don’t.

**Eight-inch pans are probably better but 9-inch will work.

Read Full Post »