Almond Cake With Roasted Pineapple And Vanilla Cream
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
60
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Salt1 cup
Sugar2 large
Egg1 tsp
Lemon Peel (grated)1 tsp
Almond Extract2 tbsps
Powdered Sugar1.25 tsps
Vanilla Extract1 tsp
Ground Cloves1 tsp
Ground CinnamonDirections:
1
Cool completely
2
For cake: Preheat oven to 350°F
3
Butter and flour 9x5x3-inch metal loaf pan
4
Finely grind almonds with flour, baking soda, and salt in processor
5
Using electric mixer, beat sugar and butter in large bowl until blended
6
Beat in eggs, 1 at a time, just to blend
7
Stir in sour cream, lemon peel, and almond extract
8
Stir in flour mixture just until blended
9
Transfer batter to prepared pan; smooth top
10
Bake cake until tester inserted into center comes out clean, about 38 minutes
11
Cool on rack 15 minutes; turn out cake
12
(Can be made 1 day ahead
13
Wrap in plastic and store at room temperature
14
Rewarm unwrapped cake slightly in microwave
15
) Preheat oven to 350°F
16
Butter and flour 9x5x3-inch metal loaf pan
17
Finely grind almonds with flour, baking soda, and salt in processor
18
Using electric mixer, beat sugar and butter in large bowl until blended
19
Beat in eggs, 1 at a time, just to blend
20
Stir in sour cream, lemon peel, and almond extract
21
Stir in flour mixture just until blended
22
Transfer batter to prepared pan; smooth top
23
Bake cake until tester inserted into center comes out clean, about 38 minutes
24
Cool on rack 15 minutes; turn out cake
25
(Can be made 1 day ahead
26
Cool completely
27
Wrap in plastic and store at room temperature
28
Rewarm unwrapped cake slightly in microwave
29
) For vanilla cream: Whisk all ingredients in small bowl to blend
30
(Can be made 1 day ahead
31
Cover and chill
32
) Whisk all ingredients in small bowl to blend
33
(Can be made 1 day ahead
34
Cover and chill
35
) For pineapple: Preheat oven to 375°F
36
Place pineapple in 13x9x2-inch glass baking dish
37
Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend
38
Pour juice mixture over pineapple
39
Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning, about 1 hour 15 minutes
40
(Can be made 3 hours ahead
41
Let stand at room temperature
42
Rewarm in 375°F oven for 10 minutes before continuing
43
) Cut warm pineapple crosswise into 1/3-inch-thick slices
44
Cut warm cake into 8 pieces
45
Place 1 slice of cake on each of 8 plates
46
Spoon pineapple and juices atop cake, top with vanilla cream, and serve
47
Preheat oven to 375°F
48
Place pineapple in 13x9x2-inch glass baking dish
49
Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend
50
Pour juice mixture over pineapple
51
Roast until pineapple is tender and juices brown, turning and basting pineapple with juices every 20 minutes and adding more pineapple juice by tablespoonfuls as needed to prevent burning, about 1 hour 15 minutes
52
(Can be made 3 hours ahead
53
Let stand at room temperature
54
Rewarm in 375°F oven for 10 minutes before continuing
55
) Cut warm pineapple crosswise into 1/3-inch-thick slices
56
Cut warm cake into 8 pieces
57
Place 1 slice of cake on each of 8 plates
58
Spoon pineapple and juices atop cake, top with vanilla cream, and serve