Dark Almond Cake recipe
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The unusual proportions in the blend of ingredients give this cake a rather crunchy, chewy texture, and the flavour of the raw almonds, combined with lemon and cinnamon, makes it quite special. The secret of its success lies in the long but essential period of beating during preparation.
ingredients
65 g (2 1/2 oz) butter
4 hard-boiled egg yolks
250 g (9 oz) unblanched almonds, ground slightly coarse
250 g (9 oz) caster sugar
5 ml (1 tsp) lemon zest
5 ml (1 tsp) lemon juice
1 whole egg
1 egg yolk
2.5 g (1/2 tsp) cinnamon powder
25 g (1 oz) plain flour
4 hard-boiled egg yolks
250 g (9 oz) unblanched almonds, ground slightly coarse
250 g (9 oz) caster sugar
5 ml (1 tsp) lemon zest
5 ml (1 tsp) lemon juice
1 whole egg
1 egg yolk
2.5 g (1/2 tsp) cinnamon powder
25 g (1 oz) plain flour
method
1. Cream the butter and mix in the hard-boiled egg yolks; beat well.
2. Add the remaining ingredients and beat the mixture very thoroughly for about 15 minutes by machine (30 minutes by hand).
3. Pour into a greased and floured 22 cm (8 1/2 in) spring-form tin and bake in the preheated oven at 180°C (350°F) Gas 4 for 1 hour until risen and well browned.
4. Place the tin on a wire rack and unmould after 10 minutes to finish cooling.
5. The cake will keep fresh for several weeks. Serve it in small slices as it is very rich and delicious.
2. Add the remaining ingredients and beat the mixture very thoroughly for about 15 minutes by machine (30 minutes by hand).
3. Pour into a greased and floured 22 cm (8 1/2 in) spring-form tin and bake in the preheated oven at 180°C (350°F) Gas 4 for 1 hour until risen and well browned.
4. Place the tin on a wire rack and unmould after 10 minutes to finish cooling.
5. The cake will keep fresh for several weeks. Serve it in small slices as it is very rich and delicious.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
