Grandmas Almond Cake Omas Mandelkuchen Recipes

GRANDMA'S ALMOND CAKE (OMAS MANDELKUCHEN)

Steps:

• In a bowl cream the eggs with the sugar.
• In a seperate bowl mix the flour with the baking powder.
• Add some flour/baking powder to the egg mixture and combine, then add some of the cream and continue that way, alternating between the two, mix until you have a smooth dough.
• Spread the dough onto a greased or baking paper lined oven tray (this is just the standard tray that comes with your oven, the one that fits directly into it, it doesn't have to be deep).
• Bake in a pre-heated oven (200°C/400°F/Gas 6) for 15 minutes.
• Meanwhile mix the melted butter, almonds, milk and sugar.
• Remove the cake from the oven and evenly brush with the almond butter mixture.
• Place back in the oven and continue to bake at the same temperature for another 15 minutes.
• Allow to cool and cut into slices.

GRANDMA'S ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 8" square pan.
• Sift together flour and baking soda (set aside).
• In food processor grind orange and raisins (her recipe says grind the orange and raisins).
• In separate bowl cream butter and sugar.
• Beat in eggs.
• Stir in Sour Milk.
• Add orange/raisin mixture.
• Stir in flour mixture.
• (Depending on the amount of juice in the orange you may have to adjust the flour slightly to get the right batter consistency).
• Pour into pan and bake for 30 minutes or until done (suggest checking after 25 minutes as grandma did not specify boking time).
• While cake bakes dissolve 1/4 cup orange juice with 1/2 cup sugar (either on stove or in microwave).
• Pour juice mixture over cake while hot (you may want to poke small holes in the cake).

GRANDMA'S CRUMB CAKE

Steps:

• Combine flour, sugar, salt, cinnamon and baking powder.
• Cut in shortening, reserve 1/2 cup; set aside.
• Place beaten egg in a measuring cup and add enough milk to equal one cup.
• Add vanilla and combine with flour mixture, mix well.
• Pour into a greased 8 x 8 pan.
• Sprinkle with reserved dry mixture.
• Dot with butter, sprinkle with sugar and cinnamon.
• Bake 25 minutes at 375°.

GRANDMA'S HONEY CAKE (NON-DAIRY)

Steps:

• Preheat oven to 150°C (300°F). Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
• In a large mixing bowl, beat the egg whites, gradually adding sugar until the mixture is very thick (about 3 min with an electric mixer on high speed).
• In a small mixing bowl, beat egg yolks until pale and creamy. Add honey and oil, and mix until combined.
• Fold the honey mixture into the egg whites.
• Add chopped walnuts and flour. In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to mixing bowl. Beat on high speed until well combined.
• Pour into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
• Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter.

GRANDMA'S RED VELVET CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in the food coloring, vinegar and vanilla.
• Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• Transfer to two greased and floured 9 inch round baking pans.
• Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; remove from pans to wire racks to cool completely.
• For frosting, in a small saucepan, combine the cornstarch and water until smooth.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Cool to room temperature.
• In a large bowl, beat butter and vanilla until light and fluffy.
• Beat in cornstarch mixture.
• Gradually beat in confectioners' sugar.
• Spread the frosting between layers and over top and sides of cake.

FIG AND ALMOND CAKE

Steps:

• Heat oven to 375 degrees F. Butter a 9-inch fluted tart pan or pie pan; set aside.
• Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder.
• Add flour, baking powder, cinnamon and salt; pulse to combine.
• In a mixing bowl, whisk together eggs, melted butter, honey and almond extract.
• Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
• Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
• Sprinkle figs with 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

BEST-EVER CHOCOLATE CAKE , HERITAGE RECIPE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans.
• Line bottom of pans with waxed paper.
• Grease and lightly flour waxed paper and sides of pans (or grease one 13x9x2-inch baking pan) and set aside.
• In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes).
• Scrape sides of bowl; continue beating on medium speed for 2 minutes.
• Add eggs, one at a time, beating after each addition (about 1 minute total).
• Beat in vanilla.
• Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.
• Beat on medium to high speed for 20 seconds more.
• Spread batter evenly into the prepared pan(s).
• Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean.
• Cool cake layers in pans for 10 minutes. Remove from pans.
• Peel off waxed paper and cool thoroughly on wire racks.
• Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
• CHOCOLATE-SOUR CREAM FROSTING:.
• In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently.
• Cool for 5 minutes.
• Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth.
• This frosts tops and sides of two or three 8- or 9-inch cake layers (halve the recipe to frost the top of a 13x9x2-inch cake).
• Cover and store frosted cake in the refrigerator.