Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almond Cake With Savarin Fruits Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Unsalted butter 125 mL
8 Ounce(s) Almond paste, broken into
bits 250 g
3/4 Cup(s) Sugar 175 mL
3 Eggs 3
1/2 Teaspoon(s) Pure vanilla 2 mL
1/4 Teaspoon(s) Pure almond extract 1 mL
1/2 Cup(s) All-purpose flour 125 mL
1/2 Teaspoon(s) Baking powder 2 mL
Preheat oven to 350F/180C. Line the bottom of an 8"/22cm deep round
cake pan or springform pan with parchment paper. In a food processor
(or mixer), cream butter with almond paste until smooth. Blend in
sugar. Beat in eggs, vanilla and almond extract. Combine or sift
flour with baking powder and add to batter just until blended. Pour
into a buttered 8"/22cm round cake pan or springform pan that has been
lined with parchment paper. Bake in a preheated 350F/180C oven for 40
to 45 minutes. Cool. Serve with Savarin Sauce. NOTE: This can also be
served plain or with unsweetened whipped cream or with yogurt cheese
or with chocolate sauce or with caramel sauce or with berry sauce or
with berries. Converted by MC_Buster. NOTES : This recipe is from the
revised Bonnie Stern "Desserts" book. This will yield an 8"/22 cm
cake. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2876
Calories From Fat: 1470
Total Fat: 169.9g
Cholesterol: 802mg
Sodium: 492.4mg
Potassium: 1016.7mg
Carbohydrates: 307.9g
Fiber: 12.6g
Sugar: 232.7g
Protein: 46.7g

Scale this recipe to Servings [?]