How To make Almond Brunch Loaf
1/2 cup orange juice
1 egg
2 tablespoons butter
1/2 teaspoon salt
2 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2/3 cup almond cake & pastry filling (not paste)
3 tablespoons toasted almonds
chopped
1 teaspoon orange peel :
grated
orange juice sugar
Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to a bread machine according to manufacturer's directions. Select dough cycle. When dough cycle is complete, remove dough from machine. Cover and let rest for 10 minutes.
On a lightly floured surface, roll dough into a 24" x 8" rectangle. In a small mixing bowl, stir together the almond filling, almonds, and orange peel. Spread filling over dough to within 1/2" of the edges. Fold dough loosely from a short side, making about eight 3" wide folds. (This is similar to making a jelly roll, except you make folds 3" wide, instead of rolling it.) Transfer to a lightly greased baking sheet. On one of the long sides, make eleven 2 1/2" cuts from the edge toward the center at about 3/4" intervals. Flip every other strip of dough over to the alternate side. Slightly twist each strip, exposing the filling. (The loaf will look braided when you are done flipping and twisting!)
Bake in a 350 oven for 25 to 30 minutes of until golden brown. If necessary, cover loosely with foil during the last 5 to 10 minutes to prevent overbrowning. Lightly brush the bread surface with orange juice. Sprinkle with sugar. Serve warm.
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No Eggs, No Milk and No Butter! Super soft and moist Almond Cake Recipe - This cake reminds me of an afternoon tea party at my Grandma's. Great for brunch, dessert, snack or afternoon tea cake.
Ingredients:
300 g water, room temperature
200 g ground almonds
200 g flour
120 g sugar
100 g sunflower oil
1 tbsp almond extract
12 g baking powder
1 tsp baking soda
zest of one orange
1/4 tsp salt
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Almond Butter Cake Recipe | Super Moist Almond Cake | Tea time Almond Cake
#almondbuttercake #kitchen2heart
This is the recipe for a perfect Almond Butter Cake . It is rich, moist and has a tender crumb. It is perfect for any tea time party to any brunch party or even as a dessert after a light dinner. The cake has a lovely almond flavour, thanks to the addition of almond flour to the recipe. I have provided perfect measurements so that the results are same every single time.
Full Ingredient List
Unsalted Butter 170g
Castor Sugar 160g
Eggs 3 (150g)
Pure vanilla extract 1 teaspoon
Almond extract 1/4 teaspoon
Almond flour 50g
Cake Flour 160g
Baking Powder 1 teaspoon (4g)
Salt 1/4 Teaspoon
Curd 30g
Milk 20ml
For glaze
1 cup Icing SUgar
1/4 Teaspoon Almond Extract
1/2 Teaspoon Pure Vanilla extract
2-3 Tablespoon Chilled Milk
Roasted almond flakes
.
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0:00 Introduction
0:43 Take 170g Unsalted butter
0:52 Beat on medium speed until it turns pale in colour
1:05 Add 160g Castor sugar
1:10 Start beating on slow speed
1:15 Gradually increase the speed to medium
1:29 Whisk lightly
2:06 Add 50g Almond flour
2:13 1 Teaspoon pure vanilla extract
2:22 Add 1/4 teaspoon almond extract
2:52 Add 160g Cake flour
2:56 Add 1 teaspoon baking powder
3:36 Grease and line an 8 inch loaf pan
3:41 Transfer the batter
3:46 Level with a spatula
3:59 Bake at 175 degree celsius for 60-65 minutes
4:15 Do the toothpick test
4:23 Let it cool completely on a wire rack
4:58 1/2 teaspoon pure vanilla extract
5:05 Add 2 tablespoon chilled milk
5:31 A thick pouring consistency glaze is ready
6:45 Slice carefully
The BEST Raspberry Almond Cake
If you are looking for a delicious brunch cake to serve at your next Sunday brunch this is the BEST Raspberry Almond Cake recipe! It's light and moist and speckled with just the right amount of raspberries!
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RASPBERRY ALMOND CAKE RECIPE
Serves 8
*Print Recipe Here*
INGREDIENTS:
1 cup (240g) softened butter
7 ounces (200g) almond paste
½ cup (100g) of sugar (increase to ¾ cup if serving as a dessert, as opposed to a brunch cake)
5 eggs
½ cup (120ml) of ricotta cheese
1/3 cup (80ml) of milk
2 cups (240g) of flour
2 tsp (10ml) baking powder
½ tsp (2.5ml) salt
6 ounces (170g) fresh raspberries
2 tbsp (30ml) sliced almonds, raw/unsalted
METHOD:
Preheat oven to 350F(175C). Spray a removable-bottom angel food pan with baking spray and distribute well with a pastry brush and set aside. You can buy that type of pan here if you need it:
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In a small bowl combine the flour, baking powder and salt. Whisk to combine and then set aside.
In the bowl of an electric mixer combine the butter, the almond paste, and sugar. Beat on high until fluffy, scraping down the bowl as needed.
Add eggs, one at a time, beating in between each addition. Add ricotta cheese, beat, and milk and beat until smooth. At this point batter will look like it’s separating. That’s OK. It will come back together after you add the dry ingredients.
Add the dry ingredients in thirds, beating in between each addition. Batter will be heavy and dense, but not to worry cake will be light and fluffy!
Transfer batter to the pan with an ice cream scoop to assure equal distribution. Smooth out with a spatula. Top with raspberries and almonds.
Bake for 55mins-1 hour or until cake is slightly golden brown on top and risen. Allow to cool completely and then remove from pan, dust with powdered sugar and serve!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!