Not exact matches
They're using the classic
mixture of
almond flour and coconut flour together to get the muffin part right, and they have plenty of carrots, nutmeg, cinnamon, and more to get the carrot
cake part right.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk
mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped
almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the
cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake with powdered sugar and coarsely chopped
almonds /
Cake is tender until completely cooled so handle with c
Cake is tender until completely cooled so handle with care.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour,
almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until
mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until
cake tester comes out clean - Transfer to a cooling rack to cool completely
This rich, moist chocolate
cake uses a
mixture of coconut flour and
almond meal as its base.
After combining the carrot and flour
mixture, I added one cup of unsweetened
almond milk to make it more like
cake batter.
Once you take the baked
cake from the oven you immediately spread the hot
almond mixture over the top of the hot
cake.
Her description of the
cake intrigued me, because while it started with a simple white butter
cake, once the
cake was baked you immediately spread a sweet
almond mixture on top and then the
cake was further baked until the
almond topping turns wonderfully caramelized and crispy.
Spread whipped cream onto top of chocolate
cake, drizzle with melted chocolate
mixture and sprinkle with remaining 1/4 cup
almond slices.
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″
cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl
almonds and sugar together in a food processor until
almonds are finely ground / Add flour
mixture to the sugar and
almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.
Bring the
mixture to a light boil, stir for 10 - 15 seconds, then remove from heat and stir in the
almond milk and coconut oil, if using (it'll help the cream set up quicker once the
cake is assembled).
Make sure your melted chocolate has cooled and then add it to the
cake mixture along with the thawed fruit and
almond milk.
Pour 2 cups pudding
mixture over
cake, and top with 1/4 cup
almonds.
Fold in
almonds, chocolate, dates and figs to the whites and pour the
mixture into a greased and lined springform
cake tin.
I suppose you could use more
almond flour and less of the avocado - chocolate
mixture to make them more
cake like
I added a
mixture of vanilla extract and
almond extract to give these cookies that classic
cake batter flavor that everyone loves so much, myself included.
The sweet featured in the video is called a Nectar Drop (something that tastes like a
mixture between a pound
cake and
almonds), the recipe originating from 1800s by the creators of the vintage machine.