| previous | next |
Title: Sweet Almond Cake
Categories: Dessert Cake
Yield: 8 Servings
| 1/3 | c | Almonds, whole blanched about 1 1/3 oz) |
| 1 | tb | Sugar, powdered |
| 3 | lg | Eggs; separated |
| 1/2 | c | Sugar |
| 1/4 | c | Bread crumbs, toasted |
| 1/2 | ts | Extract, vanilla |
| 1/4 | ts | Extract, almond |
| 1/8 | ts | ;salt |
| TOPPING | ||
| 1/2 | c | Almonds, whole banched about 2 oz |
Preheat oven to 300 degrees. Grease a 9" round cake pan. Dust with flour; tap out excess.
In a blender or food processor fitted with the metal blade, process nuts and confectioners' sugar until finely ground.
Beat together egg yolks and 1/4 cup granulated sugar at medium speed until light and fluffy. At low speed, beat in nut mixture, bread crumbs, vanilla, almond extract, and salt.
Using clean beaters, beat egg whites at high speed until foamy. Gradually beat in remaining sugar until stiff, but not dry, peaks form.
Fold one-quarter of beaten egg whites into crumb mixture. Gently fold in remaining whites. Spoon batter into prepared pan; smooth top. Arrange nuts on top.
Bake cake until a toothpick inserted in the center comes out clean, 50 minutes. Transfer pan to a wire rack to cool for 5 mintues. Turn cake out onto wire rack to cool completely.
Baking Tips: To blanch almonds, boil them for about 30 seconds and then pinch off the skins.