Almond Lingonberry Cake Food

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ALMOND CAKE WITH KIRSCH CREAM AND LINGONBERRY PRESERVES



Almond Cake with Kirsch Cream and Lingonberry Preserves image

Categories     Cake     Berry     Nut     Dessert     Bake     Almond     Winter     Lingonberry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

For cake
7 oz almond paste (not marzipan)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
8 large eggs at room temperature
For topping
1 1/2 cups chilled heavy cream
2 tablespoons kirsch
1 cup lingonberry preserves
Special equipment: an 11- by 2 1/2-inch (12-cup) springform tube pan with a decorative bottom, or a 9- by 4-inch (14-cup) tube pan

Steps:

  • Make cake:
  • Preheat oven to 325°F. Butter pan generously and dust with flour, knocking out excess.
  • Break almond paste into pieces and pulse in a food processor until finely ground. Sift together flour, baking powder, and salt into a bowl. Beat together butter and sugar with an electric mixer at high speed until pale and very fluffy, about 3 minutes. Add almond paste and vanilla and beat until combined well, about 2 minutes. Add eggs 1 at a time, beating well after each addition and occasionally scraping down side of bowl. Add flour mixture and mix at low speed 30 seconds. Finish mixing batter by hand with a rubber spatula, scraping bottom of bowl.
  • Pour batter into tube pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until a tester comes out clean and edges begin to pull away from pan, 55 minutes to 1 hour total.
  • Cool cake completely in pan on a rack. (Cake may shrink and buckle slightly, but don't worry. This won't be visible once cake is inverted.) Run a thin knife around outside and inside edges and invert a plate over pan, then invert cake onto plate.
  • Make kirsch cream:
  • Just before serving, beat together cream and kirsch in a chilled bowl with cleaned beaters until soft peaks form.
  • Serve cake with kirsch cream and lingonberry preserves.

ALMOND HONEYCOMB CAKE



Almond Honeycomb Cake image

This melt-in-your-mouth cake is soaked with the flavors of wildflower honey, citrus and cardamom before getting a finishing touch of glossy honey glaze -- just like a real honeycomb!

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 11

1 3/4 cups unsalted butter, at room temperature, plus more for the pan
3/4 cup all-purpose flour (see Cook's Note)
2 teaspoons kosher salt
2 cups sugar
6 large eggs, at room temperature
1 vanilla bean, split lengthwise
3 cups almond flour (see Cook's Note)
3 tablespoons whiskey, such as Maker's Mark
1 orange
8 green cardamom pods, lightly crushed
1 1/2 cups wildflower honey

Steps:

  • Preheat the oven to 350 degrees F.
  • Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess).
  • Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use.
  • Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan.
  • Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake.
  • Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
  • Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
  • Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.

NORWEGIAN LINGONBERRY CAKE WITH STREUSEL TOPPING



Norwegian Lingonberry Cake With Streusel Topping image

Another great cake to have with a cup of coffee or tea. Lingonberries are easy to find in Los Angeles, they sell them at IKEA and at most supermarkets. If you can't find them, you can use raspberry preserves. From grouprecipes.com

Provided by Pesto lover

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

2 cups flour
2/3 cup sugar
1/2 teaspoon cardamom
1 tablespoon baking powder
6 tablespoons unsalted butter
1 egg
3/4 cup lingonberry preserves
2/3 cup oatmeal
3 tablespoons butter
1/2 cup sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F.
  • Mix flour, sugar, cardamom and baking powder together well.
  • Cut in butter with a pastry blender or with two knives.
  • Beat the egg. Add into flour mixture and mix well.
  • Spread the batter into a greased and floured 8x11 pan.
  • Spread lingonberry preserves over batter.
  • Sprinkle streusel topping over lingonberry preserves.
  • Bake for 25-30 minutes or until golden.
  • Cool in pan before serving.

LINGONBERRY-CARDAMOM CAKE



Lingonberry-Cardamom Cake image

Our family is Scandinavian, and we love using almonds, cardamom and lingonberries in desserts, as in this cardamom cake. If lingonberry jam is difficult to obtain, you can use pureed cranberry sauce with a little lemon juice to get a similar sweet-tart flavor. Whipped cream is a perfect topping for this Scandinavian-inspired dessert. -Barbara Kvale, Cologne, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 11

1 cup sliced almonds, divided
1 package white cake mix (regular size)
1-1/2 teaspoons ground cardamom
3/4 cup cold stick margarine
1-1/4 cups sour cream
2 large eggs, room temperature, divided use
2 teaspoons almond extract, divided
2 packages (8 ounces each) cream cheese, softened
Sugar substitute equivalent to 1/3 cup sugar
1-1/4 cups lingonberry jam
Whipped cream, optional

Steps:

  • Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.

Nutrition Facts : Calories 404 calories, Fat 24g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 398mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.

LINGONBERRY CAKE - NORWAY



Lingonberry Cake - Norway image

Make and share this Lingonberry Cake - Norway recipe from Food.com.

Provided by Mme M

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

2 cups flour
2/3 cup sugar
1 tablespoon baking powder
2/3 cup unsalted butter
1 egg
3/4 cup lingonberry preserves
2/3 cup oatmeal
3 tablespoons butter
1/2 cup sugar
1/2 teaspoon vanilla

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
  • Add the egg and mix well.
  • Fold in the lingonberry preserves.
  • Spread into a greased 8x12 inch pan.
  • Combine the streusel ingredients, and
  • spread it over the batter.
  • Bake 25-30 minutes, until golden. Cool in the pan.
  • Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.

Nutrition Facts : Calories 416.6, Fat 16.8, SaturatedFat 10.2, Cholesterol 62.9, Sodium 150.5, Carbohydrate 63, Fiber 1.5, Sugar 35.2, Protein 4.3

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