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Almond Cake with Roasted Pineapple and Vanilla Cream Recipe

Almond Cake with Roasted Pineapple and Vanilla Cream Recipe

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Almond Cake with Roasted Pineapple and Vanilla Cream

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Ingredients

Count

Nutrition

1052

Calories

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Ingredients:

Serving

1/4 cup blanched slivered almonds
3/4 cup plus 2 tbsp all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
6 tbsp (3/4 stick) unsalted butter, room temperature
2 large eggs
6 tbsp sour cream
1/2 tsp grated lemon peel
1/4 tsp almond extract
1 8- oz container creme fraiche or sour cream
2 tbsp powdered sugar
1 1/4 tsp vanilla extract
1 4 1/2- lb pineapple, peeled , quartered lengthwise, cored
1/3 cup (packed) dark brown sugar
1/3 cup (or more) pineapple juice
1/4 tsp ground cloves
1/4 tsp ground cinnamon

Directions:

For cake: 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. Transfer batter to prepared pan; smooth top.
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.)
For vanilla cream: Whisk all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
For pineapple: Preheat oven to 375°F. Place pineapple in 13x9x2-inch glass baking dish. Whisk brown sugar, 1/3 cup pineapple juice, cloves, and cinnamon in small bowl to blend. 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. Let stand at room temperature. Rewarm in 375°F oven for 10 minutes before continuing.)
Cut warm pineapple crosswise into 1/3-inch-thick slices. Cut warm cake into 8 pieces. Place 1 slice of cake on each of 8 plates. Spoon pineapple and juices atop cake, top with vanilla cream, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1052.32 Kcal (4406 kJ)
Calories from fat	749.75 Kcal
		% Daily Value*
Total Fat	83.31g	128%
Cholesterol	240.37mg	80%
Sodium	256.56mg	11%
Potassium	542mg	12%
Total Carbs	75.28g	25%
Sugars	56.44g	226%
Dietary Fiber	3.49g	14%
Protein	9.21g	18%
Vitamin C	23.9mg	40%
Vitamin A	0.8mg	28%
Iron	0.5mg	3%
Calcium	119.4mg	12%

Amount Per 100 g
Calories	239.23 Kcal (1002 kJ)
Calories from fat	170.44 Kcal
		% Daily Value*
Total Fat	18.94g	128%
Cholesterol	54.64mg	80%
Sodium	58.32mg	11%
Potassium	123.22mg	12%
Total Carbs	17.11g	25%
Sugars	12.83g	226%
Dietary Fiber	0.79g	14%
Protein	2.09g	18%
Vitamin C	5.4mg	40%
Vitamin A	0.2mg	28%
Iron	0.1mg	3%
Calcium	27.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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