Almond Pound Cake Recipe from American Almond
11.8 هزار بار بازدید -
11 سال پیش
-
Learn to make this Almond
Learn to make this Almond Pound Cake recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond.
YIELD
3 Loaves, 4 x 10 inches each
INGREDIENTS FOR THE BATTER
1 lb. - American Almond Almond Paste
12 oz. - Granulated Sugar
1 lb. 6 oz. - Unsalted Butter at room temperature
7 1/2 oz. - Egg Yolks
14 oz. - Bread Flour
14 oz. - Cake Flour
2 Tbsp. - Baking Powder
2 tsp. - Salt
Grated Zest of 1 lemon
2 tsp. - Vanilla Extract
12 fl. oz. - Milk
INGREDIENTS FOR THE MERINGUE
8 oz. - Egg Whites
12 oz. - Granulated Sugar
As needed - American Almond Sliced Blanched Almonds
DIRECTIONS
1) For the Batter: Put the American Almond Almond Paste in the bowl of a mixer fitted with the paddle attachment. With the machine running, add approximately one quarter of the egg yolks to help the paste soften. Add the sugar alternating with another quarter of the yolks. Gradually add the butter mixing until the paste is smooth and lump free. Add the lemon zest, vanilla and salt.
2) Scrape the bowl. Add another quarter of the egg yolks. Cream on medium speed to aerate the batter. Scrape the bowl then add the last of the egg yolks.
3) To make the Meringue. Whip the egg whites in the bowl of a mixer fitted with the whip attachment. With the machine running gradually add the sugar. Whip until the egg whites hold firm peaks.
4) While the meringue whips, finish the batter. Add the cake flour alternating with the milk in two additions ending with the milk.
5) Fold some of the egg white meringue into the almond batter to lighten it. Then fold in the remaining meringue.
6) Spoon the batter into greased loaf or kugelhopf pans that have been sprinkled with American Almond Sliced Blanched Almonds. Fill the pans three quarters with the batter. Smooth the tops of the pans with a spatula.
7) Bake the almond pound cakes at 360°F until cooked through and golden brown, approximately 50 minutes.
YIELD
3 Loaves, 4 x 10 inches each
INGREDIENTS FOR THE BATTER
1 lb. - American Almond Almond Paste
12 oz. - Granulated Sugar
1 lb. 6 oz. - Unsalted Butter at room temperature
7 1/2 oz. - Egg Yolks
14 oz. - Bread Flour
14 oz. - Cake Flour
2 Tbsp. - Baking Powder
2 tsp. - Salt
Grated Zest of 1 lemon
2 tsp. - Vanilla Extract
12 fl. oz. - Milk
INGREDIENTS FOR THE MERINGUE
8 oz. - Egg Whites
12 oz. - Granulated Sugar
As needed - American Almond Sliced Blanched Almonds
DIRECTIONS
1) For the Batter: Put the American Almond Almond Paste in the bowl of a mixer fitted with the paddle attachment. With the machine running, add approximately one quarter of the egg yolks to help the paste soften. Add the sugar alternating with another quarter of the yolks. Gradually add the butter mixing until the paste is smooth and lump free. Add the lemon zest, vanilla and salt.
2) Scrape the bowl. Add another quarter of the egg yolks. Cream on medium speed to aerate the batter. Scrape the bowl then add the last of the egg yolks.
3) To make the Meringue. Whip the egg whites in the bowl of a mixer fitted with the whip attachment. With the machine running gradually add the sugar. Whip until the egg whites hold firm peaks.
4) While the meringue whips, finish the batter. Add the cake flour alternating with the milk in two additions ending with the milk.
5) Fold some of the egg white meringue into the almond batter to lighten it. Then fold in the remaining meringue.
6) Spoon the batter into greased loaf or kugelhopf pans that have been sprinkled with American Almond Sliced Blanched Almonds. Fill the pans three quarters with the batter. Smooth the tops of the pans with a spatula.
7) Bake the almond pound cakes at 360°F until cooked through and golden brown, approximately 50 minutes.
11 سال پیش
در تاریخ 1392/07/11 منتشر شده
است.
11,861
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