Almond Cake with Roasted Pineapple and Vanilla Cream

Name: Almond Cake with Roasted Pineapple and Vanilla Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters all purpose flour; 0 teaspoons almond extract; 1 teaspoons baking soda; 59 milliliters blanched slivered almonds; 227 grams crème fraîche or sour cream; 79 milliliters (packed) dark brown sugar; 2 larges eggs; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons grated lemon peel; 2 kilograms pineapple, peeled, quartered lengthwise, cored; 79 milliliters (or more) pineapple juice; 2 Tbsps powdered sugar; 0 teaspoons salt; 237 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, room temperature; 1 teaspoons vanilla extract

Almond Cake with Roasted Pineapple and Vanilla Cream might be just the dessert you are searching for. This vegetarian recipe serves 8. One portion of this dish contains around 5g of protein, 17g of fat, and a total of 483 calories. A mixture of vanillan extract, powdered sugar, blanched slivered almonds, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F. 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.

Ingredients you will need

Almond Extract

Baking Soda

Lemon Peel

Sour Cream

Almonds

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Loaf Pan

Bowl

Oven

Transfer batter to prepared pan; smooth top.

Equipment you will use

Frying Pan

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.)

Ingredients you will need

Wrap

Equipment you will use

Microwave

Oven

Whisk all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

Equipment you will use

Whisk

Bowl

Preheat oven to 375°F.

Equipment you will use

Oven

Place pineapple in 13x9x2-inch glass baking dish.

Ingredients you will need

Pineapple

Equipment you will use

Glass Baking Pan

Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend.

Ingredients you will need

Pineapple Juice

Brown Sugar

Cinnamon

Clove

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Pineapple Juice

Pineapple

Juice