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Almond and date loaf cake recipe

Almond and date loaf cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Date cake

This moist loaf cake is made with yogurt, chopped dates, toasted almonds and a hint of nutmeg.

81 people made this

IngredientsServes: 8

  • 80g flaked almonds
  • 200g caster sugar
  • 120g butter, softened
  • 180ml full fat plain yogurt or soured cream
  • 2 eggs
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 175g chopped dates

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Grease a 20x10cm loaf tin or a 15cm round cake tin.
  2. Spread almonds on a baking tray.
  3. Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes. Set aside to cool.
  4. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs. Mix in flour, bicarbonate of soda, nutmeg and salt. Fold dates and 3/4 of the toasted almonds into the mixture.
  5. Pour mixture into the prepared loaf tin. Top with remaining toasted almonds.
  6. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 50 to 60 minutes.

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Almond Date Balls

When I first published this recipe two years ago, on the last day of the year, I wrote: &ldquoIf one of your New Year resolutions is eating healthy, here are my almond and date truffles&rdquo. And now I republish it with new pictures and extra information. Summer is on its way. So today I want to write if one of your resolutions in the New Year was meeting the Summer with an ideal weight, these date balls may help you. 🙂

Dates work as natural sweeteners in this recipe. If you crave sweet but want to eat healthy, these almond balls will give you what you want. You&rsquoll eat deeply flavored chewy sweet almonds. There is a bonus: the dates are very nutritious and they boost energy.

These healthy snacks are so easy to make. I make a ball from dates and almonds, then cover with some shredded coconuts. That&rsquos all!

If you like, you can eat them without coconuts but even a small amount of shredded coconut gives an extra nice flavor.

This recipe can be a good base when you want to make healthy balls. You can even increase the flavor with cinnamon or/and vanilla extract. They taste great too.

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Almond Puff Loaf

Raindrops on roses? Whiskers on kittens? Well, perhaps bright copper kettles (especially if someone else was cleaning them) would qualify as one of my favorite things.

But when it comes to favorite recipes, one particular recipe has stood my personal test of time, and comes immediately to mind when a group of bakers gets together to play the “favorite” game.

My all-time favorite recipe? Almond Puff Loaf.

Admittedly, it’s really, REALLY hard to commit to a single favorite recipe. I mean, how can you begin to choose among creamy garlic-almond soup, four-layer fudge ganache cake, and the perfect oven-warm baguette? Each is divine in its own context.

And I’ll swoon over an olive oil-bathed overstuffed sandwich just as readily as a perfect piece of toffee buttercrunch candy. But if I had to choose… REALLY had to choose… my favorite recipe would be Almond Puff Loaf.

Why? Three reasons. First, it’s a wonderful culinary experience. The textural contrast between tender, buttery, flaky top crust and dense, moist buttery center the tangy-sweet apricots paired with the rich flavor of toasted almonds the creamy, almond-scented icing adding the perfect sweet finish… this is pure joy in every mouthful.

Second, it’s much easier to make than it has any right to be, given its layers, its different ingredients, and its fancy appearance. This is MY kind of recipe: I can throw it together in a few simple steps, and the result makes me look like a pastry professional.

Third, and most important, this recipe comes from my mom. I can’t even remember the first time I enjoyed it just that she’d produce it on special occasions, and I came to associate it with family gatherings, holidays, and Mom.

So Mom, if you’re reading this (and I hope you’ve been able to find the bookmark I set up on your computer): thanks. For this, and the many other things you’ve taught me over the past 50+ years. Happy Mother's Day – you're the best!

Ready to make Almond Puff Loaf? Let’s begin.

Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.

We'll start with the garnish. Put 2/3 cup sliced or slivered almonds in a pan. Toast them in your 350°F oven for 7 or 8 minutes.

. until they're nicely browned. Remove them from the oven, and set them aside to cool.

To make the first layer – put the following in a mixing bowl:

1/2 cup (8 tablespoons) butter*, cut into pats or 1/2" cubes
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour

*If you're using unsalted butter, add 1/4 teaspoon salt.

Work the butter into the flour until the mixture is unevenly crumbly. That means it's OK to leave some bigger chunks of butter.

Mix until the dough is cohesive, though not smooth.

Since you're going to divide the dough in half, it helps to weigh it. But don't worry too much if you don't have a scale, just eyeball it.

Pat each piece of dough into a 10” x 3” rectangle on a lightly greased or parchment-lined baking sheet. The pan should be large enough to hold both pieces of dough, leaving 3” on either side of each piece of dough, for expansion.

I'm using an 18” x 13” half-sheet pan here. If you don't have a pan that big, use two pans these puffs are going to PUFF.

To make the second layer - put the following in a saucepan:

1 cup water
1/2 cup (8 tablespoons) butter*

*If you're using unsalted butter, add 1/4 teaspoon salt.

Heat the water and butter over medium heat until the butter melts, and the mixture comes to a boil.

Add 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour.

Immediately start stirring the mixture will be lumpy. That's OK keep stirring.

Keep stirring until the dough starts to leave the sides of the pan, like this.

Remove it from the heat, and transfer to a mixing bowl. Beat at medium speed for a minute or so, until it stops steaming.

With the mixer running, add 3 large eggs, one at a time, beating well after each addition.

Notice the mixture will look slimy when you first add the eggs.

. but will smooth out beautifully as you beat.

Add 1 teaspoon almond extract.

Don't care for almond flavor? Substitute vanilla extract.

Spread half the batter atop each dough log.

Spread the batter to cover the logs completely.

Bake for 45 to 50 minutes, until the puffs are a medium golden-brown.

Aren't you glad you left all that space between the logs?

Remove the puffs from the oven.

While the puffs are still warm, spread them with the jam or preserve of your choice. I'm an apricot lover, so that's always my choice. Except for an occasional foray into raspberry.

Allow the puffs to cool completely, then sprinkle with the toasted almonds.

Combine a heaping 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract and 2 to 3 teaspoons milk or water, enough to make the glaze "drizzle-able."

Drizzle artfully over the puffs. I wasn't being particularly artful here, as I was drizzling with my left hand and taking a picture with my right.

For a slightly different look, drizzle with icing first, then top with nuts afterwards (left).

See that center? It almost looks like it's filled with pastry cream, doesn't it?

Trust me: you'll think this is an incredibly buttery, tender Danish. But, no rolling. no folding. no fuss!

Almond Puff is delightful at breakfast or brunch, and is tasty any time of the day with a cup of coffee or tea. I hope this recipe becomes one of YOUR favorites, too.

Almond Cake Recipe

T his (EASY) almond cake recipe is hard to goof! The sliced almonds make it look like a fancy pants professional-tough-to-make-cake. But this is a breeze!

I do have another almond cake - it's an almond pound cake. There's a couple differences - the almond pound cake doesn't have any "pieces" of almonds like this recipe does. And it's more like a true pound cake. This cake is "low-rise" - the pound cake rises higher.

Almonds are HUGE in Italian dessert recipes . We grind 'em, make flour from them, sliver them, and chop them. We definitely find a way to use almonds in a majority of our Italian cakes and cookies.

Make the effort to write it on your grocery list! They are not tough to find!

I have this cake baking while we are eating dinner. It is fantastic when it is warm and right out of the oven. And IF YOU HAVE LEFTOVERS - the next day it slices like a moist thick sugar cookie.

This almond cake recipe is a one layer cake. It's very moist and dense.

I'm not really too sure about substituting any ingredients. There just aren't that many things to sub out. But you can see some FAQs and ideas below .

How to Make Almond Glaze



Whisk all ingredients together in a small bowl until smooth. If needed, add additional almond milk to make it more fluid.

Drizzle over the top of the almond cake and let "dry" before sprinkling with almonds.

How to make almond flour cake

It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, salt, and baking soda.

2. Use a spatula to transfer the batter into a greased 8-inch nonstick cake pan.

3. Bake the cake in an oven preheated to 350°F until a toothpick inserted in its center comes out clean, 22-25 minutes.

4. Cool the cake for 10 minutes in the pan, then invert it onto a cooling rack and cool it for 20 more minutes before slicing and serving. If you wish to frost the cake, you'll need to cool it completely before frosting it.

It's really good just as it is, and when I keep it plain, I can occasionally serve it for breakfast or as a snack cake. But if you'd like to frost it, you can use any of the following options (use your favorite sweetener - it's best to use powdered):

You can keep leftovers of this almond flour chocolate cake in the fridge, in an airtight container, for up to a week.

They also freeze well. I slice the cooled cake first, then place the slices in freezer bags. You can gently defrost the frozen slices in the microwave.

  • 175g butter, softened, plus extra for greasing
  • 175g golden caster sugar
  • 3 large eggs
  • grated zest 1 lemon
  • few drops vanilla extract
  • 200g self-raising flour
  • 50g ground almond


1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.

Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.

Chocolate and almond cake

300g whole or ground almonds
200g dark chocolate
Zest of an unwaxed orange (optional)
200g caster sugar
A pinch of salt
5 tbsp whole milk
5 large eggs

1 Heat the oven to 180C/400F/gas mark 6. Generously butter and flour a 26cm cake tin, with a loose bottom if you like. If you want to roast the whole nuts, spread them on a baking sheet, and toast for 4–5 minutes, then rub with a cloth to get rid of the papery skin.

2 If you are using a food processor and whole almonds, pulse the nuts a few times, then add the roughly chopped chocolate and pulse until you have a coarse mixture.

3 If you are doing everything by hand, chop the chocolate finely with a sharp knife, grate over orange zest if you are using it, then mix with the ground almonds in a large bowl.

4 Add the sugar, salt and milk to the almond and chocolate and mix. Separate the eggs, setting the whites aside. Then beat the egg yolks into the mix one by one.


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