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    179 views5 pages

    Almond Cakes 1

    Uploaded by

    parvender

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 5

    SMALL

    ALMOND CAKES
     RECIPE BY

    KIRSTEN TIBBALLS

    A delightful flourless almond cake filled with sweet cherry jam. These can be made into
    one large tea cake. 
    BEGINNER

    60 MINS
    ALMOND CAKE
    CHERRY JAM

    CREATED WITH FR049 OVAL SILICON MAT MAKES 30

    INDIVIDUAL ALMOND OVAL CAKES

    INGREDIENTS METHOD

    495g (17.46oz) almond paste Preheat oven to 165˚C (329˚F).


    270g (9.52oz) whole eggs
    135g (4.76oz) unsalted butter Beat almond paste, preferably in a mixer with a paddle attach-
    ment, on a low speed until completely smooth. Add the eggs
    very slowly and scrape the bowl down in between each addition
    EQUIPMENT
    of eggs to avoid lumps. Melt the butter and add to the mixture.
    stand mixer
    FR049 oval silicon mould Pipe the prepared mixture about ¾ of the way into the mould.

    Cook at 165˚C (329˚F) for approximately 18 minutes or until


    golden brown. Cool the almond cakes before unmoulding.

    CHERRY JAM

    INGREDIENTS METHOD

    200g (7.05oz) cherry puree Take a small portion of the sugar and add it to the pectin. Boil
    125g (4.41oz) caster (superfine) sugar the cherry puree and then add in the remaining caster sugar.
    1g (0.04oz) citrus pectin Bring the mixture back to a boil and add the
    combined pectin and sugar. Continue to boil whilst stirring until
    you reach 104˚C (219˚F).

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
    ASSEMBLY
    METHOD
    EQUIPMENT
    Remove the baked almond cakes from the mould and place
    depositor
    on a tray. If required, trim the base of the almond cakes to
    ensure that they sit flat.

    Place the prepared jam into a depositor while still warm or


    alternately pipe and fill the centre of the oval with the cherry
    jam. Allow the jam to set and then serve.

    You can store this cake at room temperature wrapped for up


    to a week.

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
    LARGE
    ALMOND CAKE
     RECIPE BY

    KIRSTEN TIBBALLS

    A delightful flourless almond cake filled with sweet cherry jam. This can also be made as
    individual mini oval cakes. 
    BEGINNER

    55 MINS
    ALMOND CAKE
    CHERRY JAM

    CREATED WITH 180MM RING MAKES 1 x 180mm cake

    LARGE ALMOND CAKE


    METHOD
    INGREDIENTS
    Beat the almond paste, preferably in a mixer with a paddle
    308g (10.86oz) almond paste
    attachment, on a low speed until completely smooth. Add the
    170g (6oz) whole eggs
    eggs very slowly and scrape the bowl down in between each
    85g (3oz) unsalted butter
    addition of eggs added to avoid lumps. Melt the butter and
    EQUIPMENT add to the mixture.

    stand mixer

    CHERRY JAM

    INGREDIENTS METHOD

    200g (7.05oz) cherry puree Take a small portion of the sugar and add it to the pectin. Boil
    125g (4.41oz) caster (superfine) sugar the cherry puree and then add in the remaining caster sugar.
    1g (0.04oz) citrus pectin Bring the mixture back to a boil and then add the
    combined pectin and sugar. Continue to boil whilst stirring until
    you reach 104˚C (219˚F).

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
    ASSEMBLY
    METHOD
    EQUIPMENT
    Preheat the oven to 165˚C (329˚F).
    180mm cake ring
    silicon mat
    Line a 180mm x 45mm cake ring as demonstrated in the video
    and place on a tray lined with a silicon mat.

    Fill the lined cake ring one third of the way with cake batter and
    drizzle the prepared jam into the cake ring. Place more cake
    batter over the jam until the cake ring is filled three quarters of
    the way up. Bake in the oven at 165°C (329˚F) for 25 to 30
    minutes.

    To finish, scatter the raspberries in the centre and dust with


    icing sugar and serve.

    You can store this cake without the fresh fruit at room tempera-
    ture wrapped for up to a week.

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

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