Almond Cake
This traditional Parsi almond cake is a testament to classic baking techniques, relying on the aeration of egg whites rather than chemical leaveners to achieve its structure. The recipe combines equal parts of fine flour and sugar with rich butter and crushed almonds, resulting in a dense yet tender crumb with a distinct nutty fragrance. Best enjoyed warm from the oven, this 'Aamand Cake' makes a sophisticated accompaniment to afternoon tea or coffee.
Ingredients
- 1/2 pound Powdered sugar (Originally '0.5 Ratal'. Converted to modern weight (approx 225g).)
- 1/2 pound All-purpose flour (Originally 'Mill's No. 1 wheat flour' (refined flour). Converted from '0.5 Ratal'.)
- 2 ounces Butter (Originally '5 Tolas'. Converted to modern weight (approx 58g).)
- 1 1/4 ounces Almonds (blanched) (Originally '3 Tolas bitter almond seeds'. Substituted with regular almonds for safety as bitter almonds can be toxic. Add a drop of almond extract if stronger flavor is desired.)
- 4 whole Eggs (Fresh eggs)
- 1 tablespoon Butter (for greasing) (Quantity estimated for greasing the mold.)
More recipes using Almonds
Almond Cake III
A delicate Parsi-style almond semolina cake that bridges the gap between a dense tea cake and a light sponge. Made with fresh ground almonds, fine semolina, and aromatic rose water, this 'Amand Cake' offers a unique texture that is both crumbly and moist. The traditional method of folding in stiff egg whites ensures a light lift, making it an elegant centerpiece for afternoon tea.
Almond Cake No. 2
This rich and dense almond cake combines the nutty sweetness of ground almonds with the brightness of lemon zest and brandy for a sophisticated dessert. The traditional preparation uses a dozen eggs to provide structure and moisture, resulting in a texture similar to a classic torte or heavy pound cake. Lightly roasting the flour before mixing adds a subtle nutty depth that complements the almonds perfectly.
Almond Cake
A classic almond cake recipe from the Royal Baker Pastry Cook.
Almond Sponge Cake
A grand historical sponge cake that marries the nuttiness of ground almonds with the unique textural blend of fine semolina and wheat flour. Leavened naturally by a dozen eggs and brightened with the zest of three lemons and a splash of brandy, this recipe yields a tall, golden, and aromatic dessert. The result is a rich yet airy cake that serves as a perfect centerpiece for festive gatherings or an elegant tea service.
Instructions
- 1Preheat the oven to 325°F (165°C). Peel (blanch) the almonds and crush or pound them finely. Grease a cake mold or tin thoroughly with butter.
- 2Break the eggs, separating the yolks from the whites. Beat the yolks with a fork until smooth. In a separate clean bowl, whisk the egg whites until they form a stiff, hard froth (stiff peaks).
- 3Mix the powdered sugar, flour, butter, crushed almonds, and beaten egg yolks together until well combined. Finally, gently fold in the stiff egg whites a little at a time until fully incorporated into the batter.
- 4Pour the mixture into the prepared greased mold, ensuring it is not filled to the brim to allow room for rising (leave it slightly incomplete). Bake in the slow oven (325°F / 165°C) for about 45-50 minutes or until golden brown and cooked through.
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A delicate Parsi-style almond semolina cake that bridges the gap between a dense tea cake and a light sponge. Made with fresh ground almonds, fine semolina, and aromatic rose water, this 'Amand Cake' offers a unique texture that is both crumbly and moist. The traditional method of folding in stiff egg whites ensures a light lift, making it an elegant centerpiece for afternoon tea.
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