Almond Cake With Roasted Pineapple And Vanilla Cream Recipe

Name: Almond Cake With Roasted Pineapple And Vanilla Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup blanched slivered almonds; 3/4 cup plus 2 tablespoons all purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sugar; 6 tablespoons (3/4 stick) unsalted butter, room temperature; 2 large eggs; 6 tablespoons sour cream; 1/2 teaspoon grated lemon peel; 1/4 teaspoon almond extract; 1 8-ounce container creme fraiche or sour cream; 2 tablespoons powdered sugar; 1 1/4 teaspoons vanilla extract; 1 4 1/2-pound pineapple, peeled, quartered lengthwise, cored; 1/3 cup (packed) dark brown sugar; 1/3 cup (or more) pineapple juice; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon

Servings: persons

1/4 cup blanched slivered almonds
3/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
6 tablespoons sour cream
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract
1 8-ounce container creme fraiche or sour cream
2 tablespoons powdered sugar
1 1/4 teaspoons vanilla extract
1 4 1/2-pound pineapple, peeled, quartered lengthwise, cored
1/3 cup (packed) dark brown sugar
1/3 cup (or more) pineapple juice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon

1
Preheat oven to 350u00b0F. Butter and flour 9x5x3-inch metal loaf pan. Finely grind almonds with flour, baking soda, and salt in processor. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in eggs, 1 at a time, just to blend. Stir in sour cream, lemon peel, and almond extract. Stir in flour mixture just until blended. Transfer batter to prepared pan; smooth top.
2
Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool on rack 15 minutes; turn out cake. (Can be made 1 day ahead. Cool completely. Wrap in plastic and store at room temperature. Rewarm unwrapped cake slightly in microwave.)
3
Whisk all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
4
Preheat oven to 375u00b0F. Place pineapple in 13x9x2-inch glass baking dish. Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. Pour juice mixture over pineapple. 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. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm in 375u00b0F oven for 10 minutes before continuing.)
5
Cut warm pineapple crosswise into 1/3-inch-thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 plates. Spoon pineapple and juices atop cake, top with vanilla cream, and serve.

769

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup blanched slivered almonds, 3/4 cup plus 2 tablespoons all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Almond Cake With Roasted Pineapple And Vanilla Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Cake With Roasted Pineapple And Vanilla Cream

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