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Posts Tagged ‘almonds’

Almond Zucchini BreadI have my go-to zucchini bread — err, actually cake — recipe, but it’s nice to switch it up sometimes. Now that the zucchini in the garden are finally abundant, I’m stocking up the freezer with this almond zucchini bread.

The recipe is super easy. Like muffins, it’s the mix-wet-ingredients-mix-dry-ingredients-combine method. The resulting cake is moist, with an even texture and a pleasant almond flavour.

Recipe: Almond Zucchini Bread

This recipe is adapted from a blog called Whet Your Appetite. I’ve significantly reduced the sugar, because I prefer my cakes less sweet, and the other flavours can shine through. I make this recipe into two medium-sized loaves, but I imagine you could also bake one large cake.

3 cups flour
1 tbsp baking powder
1 tsp salt
4 eggs
1 1/4 cups sugar
3/4 cup oil
1/2 cup yoghurt
2 tsp almond extract
3 cups grated zucchini
1 cup ground almonds
Sliced or slivered almonds for topping (optional)

Preheat oven to 350°F. Butter two loaf pans.

Combine flour, baking powder and salt in a bowl. In a separate bowl, mix eggs, sugar, oil, yoghurt and almond extract.

Combine wet ingredients with dry; do not overmix. Fold in grated zucchini and ground almonds. Pour batter into prepared loaf pans. Sprinkle with sliced or slivered almonds if desired.

Bake for 35-45 minutes or until golden brown.

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Quick and Easy Almond Cake

Quick and easy almond cakeI make this almond cake when I’ve volunteered to make dessert, but end up with little time (and/or energy) to make one. By no means though, do I consider it a lesser dessert. It’s just quick and easy to make, has great flavour and texture, and I’m likely to have all the ingredients on hand. It’s also, interestingly, always popular with the men.

Although perfectly satisfying on its own, it would also go well with fresh (sliced) seasonal fruit or a fruit compote.

Recipe: Quick and Easy Almond Cake

1/2 cup butter, softened
2/3 cup sugar
1 egg, lightly beaten
1 cup flour (I use 2/3 cup flour, 1/3 cup ground blanched almonds + 1/2 tsp baking powder + pinch of salt)
1 tsp almond extract
approx. 1/3 cup sliced or slivered almonds

The easy instructions are:

Preheat oven to 350° F. Butter an 8-inch pan with a removable bottom (not a quiche pan, but a spring-form pan).

Using a wooden spoon, mix all ingredients (except for sliced/slivered almonds) together in a bowl. Spread batter in baking pan. Sprinkle with sliced/slivered almonds. Bake 20 – 25 minutes or until golden.

Or go with the more traditional cake-making method:

Preheat oven to 350° F. Butter an 8-inch pan with a removable bottom (not a quiche pan, but a spring-form pan).

Beat butter with electric mixer. Add sugar and continue beating until light and fluffy. Beat in egg (no need to beat lightly in advance if using this method). Add flour (flour mixture) and mix until combined.

Spread batter in baking pan. Sprinkle with sliced/slivered almonds. Bake 20 – 25 minutes or until golden.

Tell no-one it was that easy! 🙂

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