Cake with almonds. Almond cake Recipe for cake with almond flour

Pour the raisins with liquor and leave for 2-3 hours. Put the almonds in a bowl and cover with boiling water, leave for 15 minutes. Remove skin from almonds.

Heat milk to 30°C. Sift the flour. Mash fresh yeast with a few tablespoons of warm milk into a paste. (If you are using dry active yeast, mix it with 3 tbsp of milk and leave for 10 minutes, mix instant yeast immediately with flour, then follow the recipe.) Pour the rest of the milk into a large bowl or saucepan, add yeast and 500 g flour, mix well so that there are no lumps. Cover the bowl with the dough with a linen towel and leave in a warm place until it doubles in size. This will take approximately 1 hour.

Put the butter in a saucepan and melt it over low heat - the butter should not be hot. Rub the yolks with sugar and salt: the mass should become light, and the sugar should dissolve. Add the yolks to the approached dough and gently mix with a wooden spoon. Add the rest of the flour in batches. Slowly pour in the melted butter, mixing well each time. Knead the dough with your hands for about 20 minutes. You can do this with a food processor - it will cook the dough in 10 minutes. The batter should not be very thick and should pull away from the sides of the bowl.
Cover bowl with dough and leave in a warm place for about 1 hour 15 minutes. - The dough should double in size.

Punch down the risen dough and add the nuts and raisins. Knead a little, cover again and leave in a warm place to rise. This will take approximately 40-50 minutes.

Prepare cake pans with a diameter of 12–15 cm (you can use tin cans instead): cut out circles from baking paper and close the bottom. Close the sides of the form: the paper should be above the edges. Grease the paper well with butter. Punch down the risen dough and spread it into the molds. Fill molds no more than 2/3 full. Cover the forms with the dough with towels and leave for one more approach, 45 minutes.

Preheat oven to 200°C. Put the molds in the oven and bake for 30 minutes. Cut out circles from baking paper, moisten them with water and cover the cakes. Reduce the oven temperature to 175°C and bake for another 15-20 minutes. Check readiness with a wooden stick. Remove the finished cakes from the oven, then from the molds. Place on the rack on its side and cool. Cover the cooled cakes with icing or sprinkle with powdered sugar.
For the frosting, beat the egg white to soft peaks. Gradually add powdered sugar without stopping beating. When the mass becomes smooth and shiny, add cream, beat for 30 seconds, pour in lemon juice and whisk again.

There are many recipes for Easter cakes and each is not like any other. Yeast, custard, cottage cheese. FROM different fillings, glaze and impregnation. Hearty Easter cakes with lots of butter, sour cream and eggs, as well as low-calorie kefir and yogurt - choose any recipe you like and bake.

Just don't forget that the oven Easter baking you need to be in a good mood and mood, then the Easter cakes will turn out lush and tasty.

I congratulate everyone on the upcoming holiday of bright Easter and treat them with Easter cake with almonds and lemon zest.

To prepare Easter cake with almonds and lemon zest, you will need the following products.

Sort the raisins, rinse and fill with liquor, cognac or sweet syrup.

For dough, combine warm milk with 1 tsp. sugar, enter fresh yeast and mix until smooth. Leave for 5-7 minutes.

Add 100 g of sifted flour, stir with a wooden spatula, cover with a towel and put in heat for 20 minutes.

Remove the zest from the lemon using a fine grater.

Softened at room temperature Beat butter with sugar, vanilla sugar and salt. Add yolks and eggs one at a time, beating well after each addition. Add lemon zest and stir.

Grind the almonds into small crumbs.

Add the remaining flour to the dough and stir with a wooden spatula.

Pour the butter-egg mixture into the dough, mix thoroughly. Add pre-squeezed raisins and almond crumbs. Stir again. Half fill the cake molds with dough, cover with a towel and leave in a warm place for 40 minutes.

Prepare frosting. Whisk in the icing sugar and lemon juice.

Preheat oven to 180 degrees. Bake cookies for 50-60 minutes until golden brown. If the top starts to burn, cover the cookies with foil.

Check readiness with a wooden skewer. Cool the cakes on a wire rack and cover with citrus glaze. I got three medium cakes and two small ones cooked in cupcake molds.

Sprinkle colorful cookies on top. coconut flakes or confectionery.

Easter cake with almonds and lemon zest is ready. Happy holiday!

Almond cake with raisins.

Easter cake with almonds and raisins

Ingredients:

For test:

• 150 gr butter
• 3 eggs
• 100 gr sugar
• 25-30 gr fresh yeast
• 250 ml milk
• 1/2 tsp salt
• 0.5 cup raisins
• 100 gr almonds
• zest of 1/2 lemon
• 500 gr flour

For glaze:

• 150 sugar
• 1 egg white
• juice of 1/4 lemon

Dissolve yeast in warm milk. Add 250 gr flour. To stir thoroughly. Put in a warm place to approach for 1-2 hours.

Melt the butter and cool to a temperature not exceeding 36 degrees. peel, after scalding with boiling water. Scald the lemon with boiling water and remove the zest without reaching the white layer. Separate the whites from the yolks.

After an hour, the dough will have tripled in volume. We crush. Grind the yolks with white sugar. Beat egg whites with salt until foamy. Add everything to the dough, mix. Add the remaining flour (250 gr). Knead the dough thoroughly. Cover and put back in a warm place for 1 hour.

Roll raisins in flour. Crush the almonds in a mortar or grind. Open the dough and add raisins, almonds, melted butter with lemon zest.

Cutting and baking Easter cakes

We lay out the dough in baking molds greased with vegetable oil. In this case, the dough is filled with molds no more than 1/3. Let the test run. When the dough fills 2/3 of the molds, then proceed to baking.

We heat the oven to 220-230 degrees. We put the cakes to bake. If the top of the cakes browned quickly, then cover the molds with foil. Then our Easter cakes will be baked further and the top will not burn. Bake cookies for about 60 minutes. Take the baked cookies out of the oven. Some time after the cakes have cooled at room temperature, we take out the cakes from the molds.

Preparing protein glaze for Easter cake. In a glass to one egg white Add juice of 1/4 lemon, stir. Then gradually add sugar and at the same time beat with a blender or mixer (or manually) until white.

We apply icing on top of the cake, sprinkle with colored sprinkles and put in a preheated oven for 2-3 minutes to dry the icing.

Fragrant cake from almond yeast dough

Ingredients:

• 45 gr fresh yeast
• 3 glasses of milk
• 6 eggs
• 1 cup of sugar
• 2 cups ground almonds
• 300 gr raisins
• zest from 1 lemon and 3 oranges
• 1/2 tsp salt
• 200 gr butter
• 7.5-8 cups flour

Dissolve yeast in 1 glass of milk, add 1 tsp. sugar and 1/2 cup flour. Let the yeast ferment for 15-20 minutes.

Let's start preparing the main dough for Easter cake. Add eggs and sugar to the flourishing yeast. We stir everything.

Rinse and dry the almonds. This can be done in the microwave for 1-2 minutes.

Grind almonds, for example, in a coffee grinder.

Add 2 cups ground almonds to the batter.

Mix the almond paste thoroughly. Add 2 cups flour.

Stir the main dough for Easter cake thoroughly and leave to ripen for 4-5 hours. Or you can make it in the evening and refrigerate until morning.

We make the first punch of the dough and add salt, soft butter. Knead. Then pour 3 cups of flour and knead the dough thoroughly again. Leave the dough for 1-2 hours.

The dough should increase in volume at least 2 times. And we're doing a twist again. Add 2 more cups of flour and stir.

Then add raisins. To do this, rinse the raisins and steam lightly. This can be done in the microwave for 1 minute.

Roll raisins in flour.

Add raisins to the dough. Let the dough double in size. Then make a punch and add the ingredients to flavor the cake dough.

Flavoring almond dough for Easter cake

Wash 1 lemon and 3 oranges thoroughly with soap and dry the peel.

Grate the zest from the lemon and oranges on a fine grater. Removing the zest does not affect the white layer of citrus fruits.

Pour lemon and orange peel 2 table. spoons of sugar.

Grind the zest with sugar into a paste.

Add crushed zest with sugar to the dough.

Knead the dough thoroughly and let rise for 30-60 minutes.

Punch down the almond dough and arrange in the baking dish. Forms fill in 1/2.

Preheat the oven to 230-240 degrees. When the dough has increased in volume to the edges of the form, we put the Easter cakes to bake. We place Easter cakes in forms at a distance from each other for good baking (that is, we do not move them tightly to each other).

Cookies are baked until done. Baking time depends on the volume of the form - from 30 to 45 minutes. If at the beginning of baking the top of the cakes quickly browned, then the cakes can be covered with a sheet of foil and continue baking them.

Spread egg white frosting over cooled cookies.

Easter festive table should definitely decorate a bright, fragrant and beautiful Easter cake - a traditional Slavic pastry. For a change on Christ's Resurrection, you can cook a very delicious dessert, which we will tell you about in detail today. This almond cake is nutritious, healthy and incredibly tasty. Having prepared Easter cake with almonds, you will definitely surprise your household and guests. So be sure to use step by step recipe almond cake with a photo that you will find here.

Easter almond recipe

A good almond cake recipe starts with important tips. Without them, pastries will not be as high-quality and lush. Our cake with almonds turns out to be very soft and insanely tasty, and so that you can achieve this result, take note of the following recommendations:

• • Almond cake will be even tastier if you add other nuts. All kernels must be cleaned and roasted. Unlike raisins and other dried fruits, which are pre-moistened in water, this rule does not apply to nuts. Therefore, they are put into the dough dry.

• • To make the finished cake with almonds easy to remove from the molds, grease their walls with vegetable oil and sprinkle with crumbs of crackers, and put oiled mugs of baking paper on the bottom. Then there will be no problems with sticking the dough to the forms.

• • Due to the fact that almond cake will contain such heavy elements as nut kernels, this should be taken into account when choosing yeast. In order for the dough to rise well, you need very high quality yeast.

• If you want to preserve the natural flavor of nuts, then do not add any vanilla, cinnamon, or citrus zest to baking. However, for gourmets, you can make an exception, because everyone has their own taste, and someone may like this way of giving a unique smell to a dish, like a symbiosis of several flavors.

Almond cake - recipe with photo

It is customary to bake Easter cakes on Clean Thursday, early in the morning. Cooking will take more than one hour, so you need to tune in to this process, because peace of mind is of no small importance for obtaining high-quality muffin.

Ingredients

• 2 eggs.
• Half a glass of water or milk.
• Yeast - 40 gr.
• 4 cups flour.
• 1 st. Sahara.
• Half a glass of raisins.
• Butter - 100 gr.
• Almond nuts 100 gr.
• Salt.
• A glass of sour cream.
• Lemon acid.

Step by step cooking cake with almonds

This section will tell you how to cook almond cake for Easter. Read the following steps carefully, accompanied by photos, and follow them when kneading the dough and baking the holiday muffin:

1. Cooking almond cake begins with the preparation of nuts. Almonds you should pour boiling water, leave for 1-2 hours to cool, and then peel and dry in the oven.

Rinse the raisins and also pour boiling water. After an hour, it can be filtered and dried with a paper towel.

In a large bowl, combine warm milk, yeast and flour. Should work homogeneous mass. Leave the dough to rise in a warm place.

Divide the eggs into yolks and whites. Beat the latter into a thick foam, adding a pinch of salt and citric acid.

Separately, beat the yolks with sugar until the mass turns white.

Add salt, sugar, almonds, eggs, sour cream and melted butter to the dough, mix. Now, as the recipe for Easter cake with almonds suggests, the dough should again be left in a warm place and wait until it doubles again.

As soon as the dough increases in volume, add raisins to it, after mixing it with a tablespoon vegetable oil. This is necessary so that the berries are evenly distributed in the almond cake, and not concentrated in the same place. Again we are waiting for the dough to rise, because while it was being stirred, it lost in volume.

Now you can put the dough into molds. Don't fill them to the brim. It will be enough to fill the forms halfway. Put them in an oven preheated to 180 degrees and bake for half an hour.

When the cakes with almonds have cooled, decorate them as desired.

Step 1: prepare dried fruits.

We wash dried apricots, prunes, dried pears, raisins and cherries under running water and lay them out on kitchen paper towels to dry. Then pour the raisins and cherries into a bottle and leave aside for a while.

Put the dried apricots on a cutting board and, using a knife, chop into pieces about the size of raisins. Then pour it into a container with other dried fruits.

Next to the dried apricots, put the prunes on the cutting board and also cut it into pieces. We put them in a bottle and proceed to the preparation of the pear.

Put the last dried fruits on a cutting board and chop with a knife into the same pieces as the previous components. Pour the finely chopped pear into a common container.

Pour all the ingredients with light rum, close the bottle tightly, shake lightly and leave aside for several hours. Attention: the longer the alcoholic drink is absorbed into dried fruits, the juicier they will turn out already in the cake itself.

Step 2: prepare the almonds.

We spread the almonds in a deep bowl and pour boiling water so that it completely covers the component. Leaving nuts for 5 minutes insist.

After the allotted time, carefully drain the water, and lay the almonds on a cutting board. Using a knife, remove the skin. We place the nuts themselves on kitchen paper towels and leave them aside for a while.

When the component is completely dry, transfer it to the blender bowl. Grind the almonds on low speed to the desired pieces. At the end, pour everything into a clean bowl.

Step 3: make a blank for dough.

Sift into a large bowl with a sieve 1/2 part wheat flour. Then add dry yeast and, using a tablespoon, mix everything thoroughly.

At the end, pour the milk in a thin stream, while whisking everything with a mixer at low speed. We should get a thick homogeneous mass.

Step 4: prepare the butter.

Posting 150 grams butter on a cutting board and, using a knife, cut into small pieces.

Then we move the crushed component into a Turk or a saucepan and put it on a small fire. Stirring constantly with a tablespoon, bring the oil to a liquid state. Immediately after this, turn off the burner, and set the container aside.

Step 5: prepare the eggs.

Using a knife, break the egg shells, and pour the yolks with proteins into different medium bowls. Pour salt into a container with the latter and 2 drops lemon juice. Using a mixer, beat the ingredients at low speed until a dense foam forms.

Pour sugar into a bowl with egg yolks and also beat everything with improvised equipment until a homogeneous thick mass.

Step 6: prepare the dough for the dough.

Pour melted butter and beaten egg yolks into a bowl with a blank for dough. Using a mixer at medium speed, thoroughly mix all the ingredients until a homogeneous mass is formed.

Then carefully add the beaten egg whites into the container in small portions, while stirring everything with a tablespoon. Important: the last component must be introduced with extreme care so that all the air is preserved.

We put the resulting dough in a warm place for 1 hour.

Step 7: prepare the almond cake - the first stage.

When the dough has increased several times, sift the remaining flour into a bowl and add all the dried fruits and 150 grams chopped almonds. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Grease the bottom and sides of the baking dish well with the remaining piece of butter and sprinkle with a little flour. Put the dough into a bowl. Important: the form should be filled halfway, as the cake will increase during baking 2 times. Then put the dough back in a warm place for 30–40 minutes for lifting. Meanwhile, preheat the oven to the temperature 200 °С. After the allotted time, we put the form with the dough on the middle level in the oven and bake for about 1 hour until a golden crust forms on the surface of the cake. Immediately after that, turn off the oven, and take out the form with the help of kitchen tacks. Leave the cake aside for a while so that it cools completely to room temperature.

Step 8: Prepare the frosting.

Pour the icing sugar into a clean deep bowl and pour the remaining lemon juice. Using a mixer, beat the ingredients at low speed until a homogeneous thick mass is formed.

Step 9: prepare the almond cake - the second stage.

When the cake has cooled, carefully remove it from the baking dish and put it on a special flat plate. We apply glaze on its surface and sprinkle with the remaining almonds. This cake can be stored in cling film or special paper. Therefore, when the glaze hardens, we wrap the pastries and put them in a secluded place.

Step 10: serve almond cake.

On Easter day, unfold the almond cake and put it on a special flat plate. We serve pastries to the dessert table along with tea or coffee.
Enjoy your meal!

For cooking delicious cake flour must be used premium, fine grinding and proven brand;

It is best to check the finished cake with a toothpick. To do this, you need to pierce the dough in the center of the baking with a wooden stick and see if there are no pieces on it raw dough, then the cake is ready and you can turn off the oven. If not, then it is necessary to extend the cooking time by another 7–10 minutes by covering the surface of the cake with food foil;

It is best to bake the cake in a humidified oven. To do this, you can put a special container with water at the very bottom.