Almond Cake

September 17, 2011


3 – Cups of Whole Almonds

1, 1/4 – cup sugar, divided

12 – Tablespoons Unsalted Butter, At Room Temp

4 – Whole large Egg yolks

4 – teaspoons grated lemon zest

1/4 -teaspoon salt

1/2 – teaspoon cinnamon

1 – teaspoon almond Extract

4 – Whole large egg whites


Positon rack in middle of oven and preheat to 350 deg. F.

Line the bottom of a 10″ spring form pam with parchment paper and grease the paper and sides of the pan

Coat the sides of the pan with ground almond mill or ground almonds

Press the almonds and 1/4 cup of the sugar in a food processor until it has the consistency of fine cornmeal. Add the butter and pluse to combine. Set aside

In the bowl of a stand mixer fitted with the paddle attachement, or with a handmixer in a big bowl, beat 3/4 cup plus 2 tablespoons of the remaining sugar and yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest , salt, and cinnamon and mix until incorporated. Whril in the almond mixture and almond extract.

In an impeccably clean bowl, whisk the egg whites until foamy then slowly shisk in the remaining 2 tablespoons of sugar until the whites form soft luscious peaks. Plop a spatulaful into the almond mixxture and stir to lighten. Carefully fold in the rmainder of the whites until no streaks show.

Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and begins to pull away foro the sides of the pan, about 45 min.

Transfer to a rack and let set for 5 minutes before releasing cake from the pan.

Recipe found / modified from Tasty Kitchen.


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