Almonds are my favorite nuts, and I always look for ways to use them and here is my go-to recipe, Almond cake, fresh and light especially after a heavy meal, just perfect!
They are the perfect candy, almonds are, especially if I mix them with other goodies like raisins and make a trail mix, the perfect snack for children, healthy and so affordable, one of those guilty free treats…
Here is my best recipe for almond cake, easy and fast, no complications, none.
A recipe that I cherish, because it always comes to my rescue and it makes me look and feel good!
- 1 cup sugar
- 1 cup bread crumbs, natural
- 1 cup almonds, ground
- 6 large eggs, separated
- 1 tsp baking powder
- 1 tsp almond extract
- 1 cup sugar
- 2 cups water
- 2 tsp Amaretto Liquor
Place all ingredients in a heavy pan and boil 4-5 minutes. Let cool and use.
3-4 cups whipped cream, Maraschino cherries and crushed almonds (for decoration)
Here is how
Beat egg whites until stiff peaks form. Add yolks, sugar and almond extract gradually. Fold in dry ingredients gently.
Almonds and bread crumbs have to be very fine.
Butter two 9-inches round baking pans. Place parchment paper on the bottom. Pour mixture into 2 pans and bake 15-20 minutes at 350 (test with a toothpick to see if the cake is done, the toothpick should come out clean).
Let cool for 10 minutes. Separate cake from sides. Add syrup and let cool.
Turn cakes over on a plate, remove parchment paper and ice cake with whipped cream. Decorate with Maraschino cherries and almonds.
Make cake the day before you need it and refrigerate. It will be easier to cut and serve.You can serve as is or with ice cream!It freezes well too!
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