Almond Griddle Cakes With Cranberry Syrup Recipes

CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES

Steps:

• Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
• Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
• Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
• Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
• Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.

ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour an 8-inch round cake pan.
• In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
• Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.

ALMOND GRIDDLE CAKES WITH CRANBERRY SYRUP

Steps:

• 1.Prepare cranberry syrup: Add all ingredients to a 1-qt saucepan and bring to a simmer over low heat. Simmer for 15 minutes then mash softened cranberries with a potato masher. Remove from heat immediately. If syrup seems too thick, stir in 1 additional tbsp water. 2.Prepare griddle cakes: In a large bowl, whisk together almonds, baking powder and cinnamon. Add maple syrup, egg and egg whites and whisk gently and briefly, only whisking until batter has just come together. For even fluffier cakes, you can also first whisk your egg whites separately into peaks. Then simply fold them into the almond-egg mixture in Step Two. It's alright if a few splotches of puffy whites appear. 3.Heat a griddle or large skillet on medium for 1 minute. Drizzle with1 tsp oil and let heat for 1 more minute. Work in batches of 4 cakes, using 1 tsp of oil per batch: Add 1⁄8 cup batter per cake onto hot griddle. Cook for 2 minutes or until golden brown, then flip over each cake and cook for 2 minutes or until golden brown. Stack cooked cakes on a plate to keep warm. 4.Serve each diner 3 griddle cakes topped with 2 tbsp cranberry syrup and 1 tbsp yogurt.