How To make Almond Legend Cake
1 pk Slivered almonds (2-oz)
; chopped 1/3 c Butter or margarine;
-softened 1/3 c Shortening
1 1/4 c Sugar
3 Eggs; separated
1 ts Lemon rind; grated
2 tb Lemon juice
1 ts Vanilla extract
1 ts Almond extract
2 1/3 c All-purpose flour;sifted
2 ts Baking powder
1/4 ts Baking soda
3/4 ts Salt
3/4 c Milk
1/2 ts Cream of tartar
1/4 c Sugar
1 Almond
Apricot glaze; see recipe -for Recipe by: Southern Living Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside. Cream butter and shortening; gradually add 1-1/4 cups sugar, beating well at medium speed of an
electric mixer. Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat well. Combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; set batter aside. Beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white mixture into batter. Pour batter into prepared pan. Press whole almond just below surface of batter. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire 10-inch cake.
NOTE: Make Almond Legend Cake every New Year's Eve for a fun tradition at your house. Somewhere hidden in the baked cake will be a single whole almond. Whoever gets the almond in their slice of cake, according to legend, will enjoy good fortune during the year -----
How To make Almond Legend Cake's Videos
Crunchy Almond Clusters
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250 gram Badam Hiris
150 gram Sebatian Coklat
2 Sudu Besar Pes Hazelnut
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Ingredients
250 gram Almond Strip
150 gram Chocolate Compound
2 Tablespoon Hazelnut Paste
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How to Make This Iconic Cardamom Cake | Genius Recipes
This week's Genius Recipe is a simple, unforgettable cake with a crackly top and fluffed cardamom crumb from Niloufer Ichaporia King. Be warned: You may be making it for birthdays, Mother's Days, and all other snacking occasions from here on out. GET THE RECIPE ►►
CORRECTION: Niloufer's book My Bombay Kitchen was the first Parsi cookbook by a Parsi author published in the United States. (In the video, Kristen failed to say published in the United States.) To learn even more on Parsi cooking from authors worldwide, check out Niloufer's bibliography in My Bombay Kitchen.
Cardamom Cake From Niloufer Ichaporia King
PREP TIME: 25 minutes
COOK TIME: 35 minutes
MAKES: 6-10 servings
INGREDIENTS
1 1/3 cups (264 grams) granulated sugar, plus more for the pan
3/4 cup (65 grams) sliced unblanched almonds, for topping (optional)
4 large eggs
1 1/3 sticks (150 grams) unsalted butter
1 tablespoon (9 grams) cardamom seeds (see Author Notes)
1 1/3 cups (160 grams) all-purpose flour
2 pinches salt
Recipe adapted very slightly from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (University of California Press, June 2007).
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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