Ground Almonds / Bakewell Tart

lucylema

I have 100grams of ground almonds left over from my christmas cake. I would like to use them up. Other than bakewell tart, which I would like a easy receipe for please? does anyone have any other ideas of what i can make?

suggestions please....

thanking you in advance

LondonDreamer

Here's the bakewell recipe I always use. It's actually for cherry bakewells, but I double the filling (you don't need to double the pastry, it makes enough) and make two 20cm tarts then just top with flaked almonds instead of the icing:

http://thecakedcrusader.blogspot.com/2007/10/cherry-bakewell-tarts.html

From the same blog, I also love this peach and raspberry traybake which uses almonds in the sponge:

http://thecakedcrusader.blogspot.com/2009/10/peach-and-raspberry-traybake.html

jaylu

This Almond and Apple cake looks nice: allrecipes.co.uk/recipe/7288/almond-and-apple-cake.aspx
(sorry can't post links as new to site!):)

jaylu

Easy Chocolate cake!

uktv.co.uk/food/recipe/aid/585532

jaylu

Can do Mince Pies with 25g for the pastry - go on foodiesite.com (and search for mince pies).

I love mince pies!

Penelope_Penguin

lucylema wrote: »

I have 100grams of ground almonds left over from my christmas cake.

Have you made marzipan to decorate your cake - you could save for that

Alternatively, replace some flour in your favourite recipe with almonds, and you'll have a delicious moist cake.

Lots more ideas for you here; I'll merge this later.

Butterfly_Brain

Tunis cake just right for Christmas I got this recipe from Mcvities

Tunis Cake

3 oz Ground Almonds
6 oz Butter
6 oz Castor Sugar
3 standard eggs (size ¾)
Grated rind of a lemon
8 oz Plain Flour
1½ level teaspoon Baking Powder
2 tablespoons Milk

Top
10 oz Plain Chocolate and Marzipan Fruits (Banana/Orange or Pear)
2-3oz Milk Chocolate (optional – see note below)

8” Cake Tin

Cook in the centre of the oven on: Gas mark 3/Electric 325F/160C until golden brown.

Cool before adding top.

Method:

Brush the tin with melted fat and line the base with a circle of greaseproof paper cut to fit. Grease the paper lining.

Beat the butter until soft, add the caster sugar and lemon rind and cream them together until light and fluffy in colour and texture. Beat the eggs together, then add them gradually to the creamed mixture, beating well between each addition.

Using a metal spoon, fold in the ground almonds with the sifted flour and baking powder, as well as enough milk to make a soft dropping consistency. Turn the mixture into the tin and spread it to the sides, leaving the centre slightly hollow so the cake rises evenly during cooking.

Bake the cake on the centre shelf of a moderately cool oven. Gas Mark 3 or 325 degrees F/160 degrees C for about one and half hours or until the cake is golden brown and a skewer inserted into the centre comes out clean. Turn on to a wire tray to cool.

The Topping:

Break the plain chocolate into pieces and put into a bowl with 1 tablespoon of water; suspend bowl over a pan of hot water and melt the chocolate.

Wrap a bank of foil around the side of the cake so it extends above the edge of the cake by about half an inch. When the chocolate is ready, carefully pour it on to the top of the cake and ease it to the sides, tap the cake gently to smooth the surface then leave the chocolate to set.

Break the milk chocolate into pieces and put into a bowl suspended over a pan of hot water to melt. Meanwhile, cover a wooden board with foil or greaseproof paper. Pour the chocolate over, smooth out and leave to set. Using a large knife drag the blade over the chocolate to form curls. Arrange the curls around the edge of the cake. Tie a ribbon around the side.

Note: The top may be decorated with butter icing instead of milk chocolate curls. Beat 2oz butter until soft then gradually beat in 4 oz sifted icing sugar. Place in a piping bag with a No. 8 star nozzle attached and pipe a shell edge around the top.

ellies_angel

in a curry?

SUESMITH_2

i use them in my crumble mix - just reduce the flour and bit and lob them in with the rest of the flour, rub in the butter etc. in the usual way