Quick Ginger-Almond Cake
Quick Ginger-Almond Cake might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 12g of protein, 37g of fat, and a total of 605 calories. This lacto ovo vegetarian recipe serves 8 and costs $1.51 per serving. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. 94 people have tried and liked this recipe. It is brought to you by Serious Eats. A mixture of sour cream, vanillan extract, baking powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 45%, this dish is good. Almond Skillet Cake: Quick and Easy Dessert, Ginger & Marconan Almond Coffee Cake, and Almond Cake with Plum Sauce Filling and Ginger Buttercream are very similar to this recipe.
Servings: 8
Ingredients:
1/4 cup almond butter
1/2 teaspoon almond extract
8 ounces almond paste
1/3 cup sliced almonds
1 1/4 teaspoons baking powder
3/4 cup butter, cut into chunks, at room temperature
3/4 teaspoon cinnamon
5 large eggs, at room temperature
1 cup flour, sifted, divided
1-inch knob of ginger, minced
3/4 teaspoon salt
3 tablespoons sour cream
1 1/4 cups sugar
1/2 teaspoon vanilla extract
Equipment:
cake form
oven
bowl
food processor
spatula
knife
frying pan
Cooking instruction summary:
Procedures 1 Preheat oven to 325°F. Grease and flour a deep 9-inch cake pan. 2 In a small bowl, combine 3/4 cup of the flour along with the baking powder and salt. Stir well and set aside. 3 Place the almond paste and ginger in a food processor and pulse four or five times. Add sugar, cinnamon, and the remaining 1/4 cup of flour, pulsing until the mixture is a sandy texture. 4 To the food processor add the butter, almond butter, almond extract, and vanilla extract. Process until the batter is fully combined, with a light, smooth texture. 5 Add the sour cream and pulse a few times, then add the eggs one at a time, pulsing six or seven times after each one. Be sure to scrape down the sides of the food processor, if necessary. Add half of the flour mixture and pulse four or five times. Add the rest of the flour mixture, mixing just until incorporated. Do not overmix. 6 Pour the batter into a cake pan and smooth with a spatula. Sprinkle the top with sliced almonds and bake for about 1 hour, or until the top is a nice golden brown and feels firm in the center. Slide a knife around the edges of the pan to loosen the cake, then allow the cake to cool in the pan. 7 Once the cake is cool, remove it from the pan and discard the parchment bottom. Serve sprinkled with more almonds, if you like.
Step by step:
1. Preheat oven to 325°F. Grease and flour a deep 9-inch cake pan.
2. In a small bowl, combine 3/4 cup of the flour along with the baking powder and salt. Stir well and set aside.
3. Place the almond paste and ginger in a food processor and pulse four or five times.
4. Add sugar, cinnamon, and the remaining 1/4 cup of flour, pulsing until the mixture is a sandy texture.
5. To the food processor add the butter, almond butter, almond extract, and vanilla extract. Process until the batter is fully combined, with a light, smooth texture.
6. Add the sour cream and pulse a few times, then add the eggs one at a time, pulsing six or seven times after each one. Be sure to scrape down the sides of the food processor, if necessary.
7. Add half of the flour mixture and pulse four or five times.
8. Add the rest of the flour mixture, mixing just until incorporated. Do not overmix.
9. Pour the batter into a cake pan and smooth with a spatula. Sprinkle the top with sliced almonds and bake for about 1 hour, or until the top is a nice golden brown and feels firm in the center. Slide a knife around the edges of the pan to loosen the cake, then allow the cake to cool in the pan.
10. Once the cake is cool, remove it from the pan and discard the parchment bottom.
11. Serve sprinkled with more almonds, if you like.
Nutrition Information:
covered percent of daily need
