Warm Almond Cakes With Grapes Recipes

WARM GRAPE CAKE

Steps:

• This cake is very simple to put together but you have to respect 1 rule: temperature. It is critical that the butter, eggs, milk and olive oil all be at room temperature when you begin making this batter.
• Preheat the oven to 350 degrees F.
• Using an electric hand mixer, beat together the butter and sugar in a large bowl until they lighten in color, about 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour over the bowl and add the baking powder and salt, gently folding to combine. Add in the olive oil and milk, stirring to combine. In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour. Add the fruit to the cake batter and stir only enough to blend.
• Thoroughly grease the bottom and sides of the cake pan with some extra softened butter. Pour the batter into the pan and slide it into the center of the oven. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and allow it to cool. Detach the outside of the springform pan, using the bottom as a plate for the cake to finish cooling.
• Meanwhile, in a small bowl, whisk together the cream, confectioners' sugar and almond extract until soft peaks form. Set the topping aside.
• Add the honey to a small saute pan and bring it to a light simmer over low heat. Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger and remaining grapes. Switch off the heat and allow the glaze to cool. Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop of the whipped cream.

BEST EVER ALMOND CREAM CAKE

Steps:

• Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
• In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
• Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
• Mix in the oil and almond extract on low speed.
• Measure the buttermilk into a liquid measuring cup and and set aside.
• Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
• Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
• Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
• Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
• Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
• Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
• While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
• Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
• Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
• When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
• Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
• Add the butter and mix on medium-high speed until the mixture is very smooth.
• Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
• Continue to mix on medium-high until the frosting is extra smooth and creamy.
• Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
• Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
• Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
• Arrange the fruit pieces, cookies, and almonds on top as you wish.
• Refrigerate until ready to serve.

WARM GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with a mixer in a large bowl until the mixture lightens in color, 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour into the bowl. Add the baking powder and salt, gently folding to combine. Add the olive oil and milk, stirring to combine. Toss the raisins and about 1 cup grapes in a separate bowl and sift in the remaining 1 tablespoon flour. Add the fruit-flour mixture to the cake batter and stir only enough to blend.
• Thoroughly grease the bottom and sides of a 9-inch springform pan or glass baking dish with some softened butter. Pour the batter into the pan and slide the pan into the center of the oven. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the cake from the oven and let sit until cool enough to touch, then detach the outside of the springform pan.
• Whisk together the cream, confectioners' sugar and almond extract in a medium bowl until soft peaks form. Set aside.
• Add the honey to a small saute pan and bring it to a simmer over low heat. Once it bubbles, thickens and darkens slightly, about 3 minutes, add the ginger and the remaining 1 cup grapes. Switch off the heat and allow the mixture to cool slightly. Serve slices of the cake with some of the grape-honey mixture and a dollop of the whipped cream.