Grease a 23cm cake tin with butter, dust it with flour and tap out the excess. Line the bottom of the pan with a round of parchment paper In the bowl of a food processor, grind the almond flour ...

A scattering of flaked almonds is the elegant final touch, which brings crunch and even more nutty flavor to the tender cake.

It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly versatile, this cake is, in fact, welcome at any time of day, which makes it even more ...

Read more: 30 Types Of Cake, Explained Make A Nutty Topping For Desserts Almond meal is perfect for adding flavor and texture to pies, tarts, and cupcakes ...

In a mixing bowl, combine breadcrumbs, almond flour, sugar and baking powder ... Pour into prepared cake pan. Set pan in cold oven and set to 350 degrees. Bake until cake is golden brown and ...

Genevieve Ko’s recipe is special-feeling, elegant and so simple to make — no fancy equipment or advanced baking skills ...

This chocolate cake is perfect with an espresso at the end of a meal. It is very easy to make and keeps well for days. Preheat the oven to 160C/325F/Gas 3. Butter the sides of a 23cm/9in diameter ...

Feldman learned that the pleasing texture of the cake came from almond flour (pure ground almonds available packaged in many supermarkets), so she included it when she formulated her own recipe.

Preheat oven to 325 degrees. Line a muffin tins with cupcake wrappers. Stir together cake mix, flour, sugar and salt until well mixed. Pour in water, sour cream, vegetable oil, extracts and egg ...

This is based on a classic orange polenta cake. However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat.