Monthly Archives: May 2010

Triple Ginger Cake with Almond Paste Buttercream

Looking for a suitable foil for a rich Almond Paste Buttercream, we came across a recipe for Ginger Cake in How to Cook by British cooking authority, Delia Smith.  Almond flavors pair well with this moist cake, which we’ve adapted and streamlined with delicious results.  Select mild honey and light molasses to add a subtle not overpowering flavor.  And be certain that your ground, dried ginger is fresh and of good quality; inferior or stale products can add a musty note.  The Almond Buttercream makes enough to coat a two or three-tier cake.  Freeze the extra and use it on another batch of this ginger cake or any simple chocolate or all-butter cake.

Here’s the Triple Ginger Cake with Almond Paste Buttercream recipe.

FROM OUR RECIPE BOX – Strawberry Rhubarb Almond Tart

The finished Tart.

Following the theme of perfect pairings, strawberries and rhubarb are companionable ingredients. But don’t overlook the happy flavor combination of these two spring fruits and almonds. Here we’ve used a generous layer of Love’n Bake Almond Schmear™ on a flaky tart dough. Not only does the Schmear add its lovely almond fragrance, it also acts as a moisture barrier keeping the crust crisp after baking.

Here’s the recipe for  Strawberry Rhubarb Almond Tart.

1 Rolling out the dough.

2 Spreading an even layer of Almond Schmear over the dough.

3 Covering the dough with an even layer of the strawberry and rhubarb mixture.

4 Folding over the edges of the dough to form an edge on the tart.

5 The unbaked tart with the edges formed.

6 The unbaked tart sprinkled with sugar and dotted with butter.

7 Closeup of the crust and tart after baking.

FROM OUR RECIPE BOX – Springtime Almond Sponge (Gluten Free)

Springtime Almond Spongecake

This tender, moist sponge cake can be used in so many ways. Serve it plain with a dusting of powdered sugar. Split it in half and fill with rich chocolate ganache for a special birthday. Or serve it with cream and fresh berries, a perfect way to celebrate a birthday or graduation.

We’re constantly asked for recipes using almond flour in place of wheat flour. Here the almond flour adds a gentle sweetness and tenderizes the eggs, which can make some sponge cakes rubbery. Finely milled almond flour, which is what we make at American Almond Products, ensures a delicate texture in baked goods. Potato flour helps keep the cake moist although corn starch could just as easily be substituted. (Because this cake is gluten-free, it is perfect for anyone with Celiac disease or with an intolerance to gluten.)
We’re hoping to try this recipe with other nut flours such as our Hazelnut or Pistachio Flour.    Here is the recipe for our Springtime Almond Sponge.

FROM OUR RECIPE BOX – Almond Swirl Cheesecake Muffins

Almond Swirl Cheesecake Muffins

 Sometimes a whole cheesecake is just too much. The long, slow time in the oven then the cooling and refrigerating means making cheesecake can take 2 days before you get one bite. These mini cheesecake muffins are for anyone in a hurry. Made easily in a muffin pan, they can be ready to serve in a couple of hours. 

We flavored the batter with a swirl of Love’n Bake Almond Schmear. The burst of almond contrasts with the tart creaminess of the cream cheese. And for springtime, we’re serving them with a chunky strawberry rhubarb sauce, which pairs well with almonds and cream. (A blueberry topping would be just as delicious.)

Here is the recipe for Almond Swirl Cheesecake Muffins.

FROM OUR RECIPE BOX- Hazelnut Chocolate Fudge Bars

Hazelnut Chocolate Fudge Squares

No lunch box brownie, these sophisticated bars, with subtle hazelnut undertones, resemble chocolate truffles or firm ganache. The Love’n Bake Hazelnut Praline adds nuttiness to the flavor of the bars, which are enhanced with two kinds of chocolate. (Use the best quality chocolate you can find.)

To retain their fudgy quality, bake these bar at a steady low temperature until set and the surface is lightly and uniformly dry. (Touch the surface with your fingertip; if some batter sticks, cool a few minutes longer.) Once cooled and portioned, the bars will keep for a week in the refrigerator or up to a month in the freezer. Just remember to let them warm slightly before serving. (We owe credit to the book Chocolate Obsession by Fran Gage for inspiring this recipe.)

Here is the Hazelnut Chocolate Fudge Square recipe.