How to make a Diabetic Vanilla Almond Pound Cake
New Orleans native Charlie Andrews demonstrates on how to make his delicious Diabetic Vanilla Almond pound cake from scratch. This recipe calls for 20 individual servings of pound cake. Not only is this pound cake Sugar free, moist and full of flavor but it is absolutely delicious. Hope you all will give this Diabetic pound cake a try.
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ALMOND POUND CAKE RECIPE FROM SCRATCH: A beautiful almond pound cake you can't live without!
Professional Pastry Chef Lindsey Farr shows us how to make her very favorite tender almond pound cake! This almond pound cake with almond flour is the type of cake that is a must have in your repertoire. This moist almond pound cake recipe yields not only a moist almond pound cake a dynamic, phenomenal dessert that cannot be beat. This soft almond cake can be completed with your favorite glaze, and is perfect for literally any occasion!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen: cheflindseyfarr.com
Other GLAZE options:
INGREDIENTS:
Almond Pound Cake
Yield: 1, 9-12 cup bundt pan
For the Cake:
1 cup (226g) Butter
2 ¼ cup (520g) Sugar
4 eggs (200g) Eggs
1 ½ t Almond Extract
2/3 cup (150g) Sour Cream
2 ½ T (40g) Brandy, or whiskey
¾ t (3g) Kosher salt
¼ t Baking soda
A little less than 2 ¼ cups (270g) All Purpose Flour
1 ¾ cups (170g) Almond Flour (meal)
For the Glaze:
1 cup Confectioner’s Sugar
¼ tsp Almond extract, or more to taste
3 tbsp Milk, more or less depending on desired thickness.
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Chapters:
00:00 Intro to Almond Pound Cake
00:46 Flour our pan
02:11 Whisk together dry ingredients
02:57 Put our temped butter in the mixer
03:52 Add our sugar to the mixer
04:25 Add our eggs
05:04 Add our almond extract
05:20 Alternately add our dry ingredients and sour cream
06:10 Continue alternating as we add our brandy
06:28 Finish mixing by hand
06:46 Put batter in prepared pan
07:31 Bake
07:54 Let it cool
08:07 Unmold
09:04 Let it cool completely
09:29 Make an almond glaze with extract, sugar, and milk
10:55 Glaze your cake
11:20 Let the glaze set
11:34 Time to try!
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TOOLS USED IN THIS VIDEO:
o Nordic Ware Magnolia Cast Aluminum Bundt Pan, 10 Cup:
o Vegaline Cooking Spray:
o KitchenAid Stand Mixer:
o Metal Bowl for Stand Mixer!:
o GIR Silicone Spatula (get the 11”):
o Clear Ingredient Bowls:
o Parchment Paper Sheets:
o Current Whisk Obsession:
o OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!):
o Kitchen Towels:
o Ateco Offset Spatula 3 Piece Set:
o Ateco Cake testers :
o Lamoutor 2Pcs Metal Kitchen Cooling Rack Baking Cooling Rack Square Wire Cooling Rack for Cake and Meat 10 x 11 inches (Black):
o Fox Run Round Cooling Rack, Iron/Chrome, 13-Inch:
o Shun 8” Chef’s Knife:
CAMERA EQUIPMENT USED:
Camera 1:
Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:
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This almond pound cake recipe from scratch yields a beautiful almond pound cake! This almond meal almond pound cake is the perfect original recipe to knock the socks off of all your friends. This soft almond cake recipe is the best of the almond pound cake recipes, and this almond flour pound cake is not only an almond pound cake recipe, but soon to be your favorite cake recipe in general. This pound cake recipe is a cake recipe for pound cake that is easy to make and a crowd-pleaser. Cake recipes at home are the genre of food recipes that are calming and oh-so rewarding!
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
Try This Easiest Almond Cake Bakery Style by Aqsa's Cuisine, Dry Almond Cake, Winter Special Cake
Try This Easiest Almond Cake Bakery Style by Aqsa's Cuisine, Dry Almond Cake, Winter Special Cake
#cake #aqsascuisine #almondcake #desserts #winterrecipe #simplecake #teacake #dryfruitcake #dryfruits
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ingredients:
for baking pan preparation:
oil for grease
unsalted butter 2 tbsp
Almonds 80-100g
almond crushed 1/2 cup
for cake batter:
Soften unsalted Butter 200g
Sugar 1 cup 200g
vanilla essence 1 tsp
eggs 4 room temperature
all purpose flour 1,1/2 cup 175g
baking powder 1 tbsp
almond crushed 1/4 cup 25g
for glaze:
Any jam 2-3 tbsp
water 3-4 tbsp
مكونات:
لتحضير صينية الخبز:
زيت الشحوم
زبدة غير مملحة 2 ملعقة كبيرة
لوز 80-100 جم
1/2 كوب لوز مطحون
لمزيج الكيك:
تنعيم الزبدة غير المملحة 200 جرام
سكر 1 كوب 200 جرام
جوهر الفانيليا 1 ملعقة صغيرة
بيض 4 درجة حرارة الغرفة
طحين لجميع الأغراض 1،1 / 2 كوب 175 جم
مسحوق الخبز 1 ملعقة كبيرة
1/4 كوب لوز 25 جم
للتزجيج:
أي مربى 2-3 ملاعق كبيرة
ماء 3-4 ملاعق كبيرة
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DISCLAIMERS- The information provided on this channel is for general purposes only & should not be considered as professional advice. All opinions expressed here are my own based on my personal experience and all contents are published on this channel are my own creativity and is protected under copyright law and in case you need to use my content for any purpose please inform to me first.
Cream Cheese Cherry Almond Pound Cake???? | It's Pound Cake Time | This Cake Is Soooo Good!!!
Heyyyyyy Errrrrrbody!????
It's been a minute, and I was in the mood for Pound Cake! This Cream Cheese Cherry Almond Pound Cake is sooooo good!!!
#CreamCheese #CherryAlmondPoundCake #beautifultoocreationswithdonna
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 20 mins. (Time may vary depending on your cake pan and/or oven.)
3 C Swans Down Cake Flour
3 C Sugar
3 Sticks UNsalted Butter
6 Large Eggs
8 Oz. Cream Cheese
1/4 Tsp Salt
1 21oz Can Cherry Pie Filling
1 Tsp Almond Extract
*Glaze
Powdered Sugar
Milk
Creme Bouquet
Food Coloring
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????I purchased my mixer online from Walmart. The link is below:
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*We do not own the rights to any music being played in this video.
*Music is from YouTube and/or Epidemic Sound
My Address:
P.O. Box 11261
Winston-Salem, NC 27116
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Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
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Perfect Almond Flour Lemon Cake
Almond flour lemon cake is moist, fragrant with lemon. You can justify eating it for breakfast with a cup of coffee or serve it with seasonal fruit or frosting. This gluten free cake is so much easier to make than you think. You can whip it up in no time. You are going to love it! This amazing lemon cake is gluten free and dairy free, fluffy and tender.
Prep time: 15 minutes
Bake time: 50 minutes
Cool: 1 hour
Total time: 2 hours 5 minutes
Yields: 16 slices
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 5 Eggs at room temperature
* 1/2 cup (100 g) honey
* 1/2 cup (113 g) melted butter
* 2 cups (220 g) Almond Flour
* 1/4 cup (35 g) Coconut Flour
* 1/4 teaspoon salt
* 1 tablespoon (16 g) Baking Powder
* 1/4 cup (60 g) Lemon Juice
* 1/2 tablespoon Lemon Zest (of 1 medium lemon)
Lemon glazing (optional)
Instructions
* Preheat oven to 400 F (200 C). Line a 8x4 inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
* In a medium mixing bowl, whisk together eggs, honey, melted butter, lemon zest, salt and lemon juice.
* NOTE! Ensure that your butter is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature, think room temperature, especially the eggs and lemon juice. Cold ingredients just out of the fridge will solidify the butter creating lumps. Set aside.
* In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to combine the flours evenly.
* Pour the liquid ingredients onto the dry ingredients.
* Stir all the ingredients together with a spatula until it forms a thick batter. Combine for at least 2 minutes to make sure the coconut flour fiber absorbs the moisture.
* Transfer the batter onto the loaf pan.
* Place the loaf pan in the center of your oven and bake at 400 F (200 C), for 15 minutes. After 15 minutes, decrease the temperature to 160°C (320°F) and cover the loaf pan with a loose piece of foil. This will prevent the top from burning, and the middle will bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it.
* Cool for 10 minutes in the loaf pan, then lift out the pound cake from the pan using the parchment paper.
* Transfer to a cooling rack to cool completely. It is a thick cake, and it usually takes 3 hours to fully cool. Be patient and add the lemon glazing on the cake when it reaches room temperature, not before!
ENJOY!
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#almondflourcake#lemoncake#glutenfreerecipe#foodmetrica
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