Ingredients
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1-1/2 cups all-purpose flour
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6 tablespoons Mandelin Blanched Almond Flour or Natural Almond Flour
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3/4 teaspoon baking powder
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1/4 teaspoon salt
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1-1/4 cup sugar
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1 cup unsalted butter
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4 large eggs
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1 teaspoon almond extract
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3/4 cup sour cream
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1 pint vanilla ice cream
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1 pint pineapple sorbet
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1/2 cup Mandelin Blanched Slivered Almonds, toasted
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1/2 teaspoon vanilla extract
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1 pint vanilla ice cream
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1/2 cup coconut flakes
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1 cup Mandelin Blanched Almond Flour or Natural Almond Flour
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1/2 cup all-purpose flour
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1 cup brown sugar
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1 cup Mandelin Natural Sliced Almonds
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4 tablespoons unsalted butter
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1 pineapple cored, peeled and chopped into 1/2-inch pieces
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1 cup brown sugar
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4 tablespoons unsalted butter
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1/2 cup pineapple juice
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2 cups cold heavy cream
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1/4 cup brown sugar
Almond Cake:
Toasted Almond Ice Cream with Pineapple Sorbet Swirl:
Coconut Ice Cream:
Almond Crumble:
Pineapple Chutney:
Whipped Cream:
Directions
For the cake:
In a mixing bowl, cream together butter and sugar. Add eggs and vanilla extract, scraping down the sides with each addition until combined.
In a separate bowl, combine all the dry ingredients.
Alternate adding sour cream and flour mixture to the butter cream in two additions. Whip until all combined.
Bake at 350 degrees in a greased pan, turning every ten minutes, for 30-40 minutes until golden brown.
For the ice creams:
To make the toasted almond ice cream with pineapple sorbet swirl, place 1 pint slightly thawed high-quality vanilla ice cream in a bowl, stir in almonds and almond extract. Stir in slightly melted pineapple sorbet to create swirl effect. Transfer to a plastic container and freeze.
To make the coconut ice cream, in a bowl, stir coconut flakes into 1 pint of slightly thawed vanilla ice cream until combined. Transfer to a plastic container and freeze.
For the almond crumble:
in a bowl, combine all the ingredients and work butter in with your hands until mixture forms a ball when pressed together. All butter should be mixed in and not show.
Form a couple large balls with your hands and crumble the balls onto a sheet tray lined with parchment paper.
Place into oven at 350 degrees, checking every 5 minutes and chopping with metal spoon or spatula to break up crumble.
Crumble should become golden brown and almond should toast. Allow to cool; if pieces of crumble are too large, put into a food processor to crush into desired size.
For the pineapple chutney:
Place all ingredients into a sauce pot and bring to a boil on low heat until mixture becomes syrupy.
Serve warm.
For the whipped cream:
Combine into a cooled bowl and whip until mixture becomes thick.
Store in fridge until ready to use.
For assembly:
In a sundae glass or single serving bowl, crumble cake into bottom.
Add 2 scoops of almond-pineapple ice cream.
Add one scoop coconut ice cream.
Top with spoonfuls of warm pineapple chutney, almond crumble, and top with whipped cream.
Recipe Note
Almond Board of California