There’s nothing quite like the delicate, nutty flavor of almond in a dessert, and this Almond Cream Cake with Buttercr ...

Paint both the cake and the almond paste lightly with egg white ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food ...

In a mixing bowl, combine breadcrumbs, almond ... cake onto rack. Make the syrup: In a small saucepan, combine all ingredients. Cook over low heat until slightly reduced, 10 minutes. Use a sharp ...

This delicious Almond ... paste Amaretto. The combination creates a custard like crumb that's so tender and creamy it's ...

Cut paste into 4 squares. Place one square of almond paste on bottom of dough rectangle. Spread 1 teaspoon jam, if using, over almond paste. Fold top piece of dough over bottom and roll out dough ...

Before serving, the cake is brushed with whiskey-laced syrup, then covered with jam-flavored fruit, and served with sour cream or creme fraîche. To make a three-layer cake like the one in the ...

For the almond paste ... cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if ...

Add the sugar, flour, egg and almond extract and mix together ... before filling with the cake mixture. Alternatively, you could use any straight-sided bun tins with a loose bottom.

We may never make an almond croissant at home from scratch, but an almond-croissant-inspired galette? Goals, as they say. Galette-ifying an almond croissant works particularly well because the ...

The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake recipe. This simple, moist banana bread recipe can also be baked in three ...

Save this recipe for later Add recipes to your saved list and come back to them anytime. Dried and preserved summer fruits are a great way to brighten up your cooking. This gently spiced cake ...

This recipe is one I’ve been making since I was an apprentice chef in Melbourne - 33 years or so ago. It’s from the Egyptian mother of a chef friend and it’s a recipe you’ll see appearing ...