Who doesn’t love a finely textured almond pound cake?
Almond flour, almond extract and sliced almonds on top makes for a really beautiful, delicious and classic tea time favorite.
Top it with Vanilla Ice Cream and a drizzle of Chocolate Ganache, and call this baby dessert!
This is going to be an alternating creaming method since there is a heavy amount of liquid going in; in the form of evaporated milk. (or buttermilk or almond milk if you prefer)
So just follow along in the video tutorial for exactly how to mix.
I’ve used almond emulsion here which tends to be a bit stronger than extracts so adjust your recipe accordingly if you have the extract (you can add about ½ teaspoon more than what I have listed here, to your liking)
The addition of almond flour keeps this pound cake really moist as well as the evaporated milk addition.
This recipe bakes up perfectly into cake layers as you will see in my Almond Layer cake with Raspberry Cream Cheese Buttercream tutorial!
Generously grease the mini bundt pans (or muffin tins) withPan Grease (or if using a cake pan grease and line with parchment paper) Divide the sugar mixture (recipe below) equally into each cavity or spread evenly in the bottom of a cake pan. Place a pineapple slice in each cavity on top of the sugar glaze (or arrange in the cake pan)
Author: Gretchen's Bakery
Serves: 6 Mini or 1-8" cake
Unsalted Butter 6 tablespoons (85g)
Light Brown Sugar ¾ cup (158g)
All Purpose Flour 1½ Cup (188g)
Baking Powder 1¾ teaspoon
Salt ½ teaspoon (3g)
Unsalted Butter 6 Tablespoons (85g)
Granulated Sugar ½ cup (100g)
Egg Yolks 2 (36g)
Vanilla Extract 1 teaspoon (5ml)
Egg Whites 2 (60g)
Granulated Sugar 2 tablespoons (28g)
Buttermilk ½ cup (120ml)
Canned Pineapple Slices drained of juice 1 can (or 6 rings- you will have extra)
To make the sugar glaze: Melt the first measure of butter over a low heat in a heavy bottom sauce pot.
Once it is fully melted and just under a boil, remove from heat and stir in brown sugar.
Stir to a thick sandy like texture and fill each cavity of the mini bundt pan equally until all is used up
To make the cake batter: Cream the second measure of butter with the first measure (½ cup) granulated sugar until light and fluffy for about 5 minutes.
Combine the egg yolks with the vanilla extract and add it to the creamed butter mixture.
Sift the flour with the baking powder and salt and add about ⅓ of it to the creamed mixture and mix just until combined.
Add ½ of the buttermilk while mixing on low speed then repeat the process with the flour and remaining buttermilk, ending with the last addition of flour.
In a separate clean bowl, whip the egg whites to frothy and then slowly add the second measure of granulated sugar (2 Tbs) to form a medium peaked meringue.
Fold the meringue into the cake batter then portion the cake batter on top of the prepared sugar glaze & pineapple slices
Bake in a preheated 350°F for approximately 16-20 minutes or until they are springy to the touch when gently pressed in the center. (For the full cake it will take closer to 30-40 minutes)
Let cool slightly in the pan and then un-mold onto a serving platter while still warm so the sticky sugar glaze does not cool too much or you will not get them out easily.
Cool completely before filling each center withwhipped cream (this is an optional step)
Pineapple Upside Down cake can be stored for up to 4 days at room temperature in an airtight container.
There are a couple ways to make them and the more common recipe is closer to our American Style donuts so I’ve decided to show you a less common technique for Beignets and that is the pate a choux style recipe.
The result of this style recipe is more of a custard-y filling (although it is not custard at all, that’s the best way I can describe it) since it is far from a yeast raised dough and more like the filling of an eclair or cream puff (and rightly so, since this is the exact same dough only fried not baked!)
I also like this recipe because you don’t have to wait for the yeast to develop, its pretty much cook it on the stove then fry them up!
These beignets are like little orange scented gems of warm soft insides and lightly crisped almond-sugar coated outsides!
If that doesn’t sound like a real treat then I don’t know what is!
You can leave out the orange essense (the flower waters if you dont have them or don’t like them. They do impart a subtle flower-y taste to the dough that is very sophisticated and really brings this recipe to a new level) You have to use them sparingly though or you will have donuts that taste like perfume!
The Nice thing about this recipe is that it is very versatile and takes well to different spices and flavorings; so if you don’t like the orange idea then you can get really creative with other spices to incorporate into the pate a choux paste.
I was thinking gingered-cardamon dough rolled in cocoa nibs and powdered sugar, or lemon and lavender rolled in vanilla sugar!
Or forget about the infusions and just go straight up vanilla dough rolled in cinnamon sugar!
*this recipe calls for cream of tartar~ I know many of you cannot get cream of tartar so you can replace both the baking soda and the cream of tartar with 2½ teaspoons of baking powder and omit the salt in the recipe I use frozen blueberries to avoid mashing the berries too much during mixing, but you can use fresh, just be more gentle
Author: Gretchen's Bakery
Serves: 12 Scones
Cold Unsalted Butter 5 tablespoons (70g)
Buttermilk 1 cup (240ml)
All Purpose Flour 2 cups (260g)
*Cream of tartar 1 teaspoon (4g)
Baking Soda 1 teaspoon (5g)
Salt ½ teaspoon (3g)
Blueberries 1½ cup
Combine the flour, baking soda, cream of tartar and salt in a medium mixing bowl. Toss to combine well.
Grate in the cold butter or fine dice if you do not have a box grater. Add to the flour mixture
Work the cold butter through the flour mixture until no large pieces of butter remain, be careful not to overwork to the point of melting the butter.
Add the blueberries and toss to coat evenly
Add the buttermilk and mix to form a sticky dough
Turn out onto a floured surface and fold the dough over onto itself about 10 times.
Form into a disc and flatten out with your hands to ½ thickness which will be about 8-10" in diameter.
Cut 3" rounds and place onto a parchment lined sheet pan
Bake in preheated 350° convection oven for 20 minutes or until golden brown
For conventional ovens: Preheat oven to 375°F and bake for 10 minutes, then lower temperature to 350° and bake the rest of the way- another 10 or 12 minutes more until golden brown.
Immediately out of the oven drop 1 teaspoon of the cream glaze (below) on each one! Enjoy!
Scones can be kept at room temperature in an airtight container for up to 4 days before they will go stale.
I have not had trouble with the cream glaze going bad at room temperature, but use your judgement and preference for this.
In all honesty~ scones are meant to be eaten on the first day, so it is preferable to make them daily.