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.
Ingredients
- 1 cup Powdered sugar (Originally '0.5 lb'. Converted to modern volume.)
- 1 cup Almonds (blanched and peeled) (Quantity estimated (approx 0.25 lb) to match butter/flour ratio. Use fresh almonds.)
- 2/3 cup Fine semolina (Rava) (Originally '0.25 lb wheat fine rava'. Converted to modern volume.)
- 1/2 cup Butter (softened) (Originally '0.25 lb pure hard butter'. Converted to modern volume (1 stick).)
- 4 large Eggs (Fresh eggs, separated.)
- 2 teaspoons Rose water (Originally '2 small spoons very pure rose water'.)
More recipes using Almonds
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.
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.
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.
Instructions
- 1Blanch and peel the almonds. Place them in a mortar or food processor. Add the rose water gradually and grind the almonds into a fine paste.
- 2Separate the egg whites from the yolks. In a clean bowl, beat the egg whites until they form stiff peaks.
- 3In a large mixing bowl, combine the egg yolks and semolina. Beat well. Add the sugar and softened butter, mixing thoroughly until creamy and well-incorporated.
- 4Take about one-fourth of the beaten egg whites and fold them into the batter to lighten it. Beat or mix for about 15 minutes (or until very light and fluffy). Finally, gently fold in the prepared almond paste and the remaining beaten egg whites until just combined.
- 5Preheat oven to 350°F (175°C). Grease a round cake tin (or mold) with butter. Pour the batter into the tin, filling it about three-quarters full. Bake for 30-40 minutes until the cake is golden brown and firm to the touch.
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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.
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.
Almond Icing (Marzipan Layer)
This traditional Parsi-style almond icing acts as a rich, marzipan-like layer that seals moisture into cakes before the final decoration. Ground almonds and sugar are bound with stiff egg whites and scented with rose water and vanilla, creating a dense, aromatic paste that hardens slightly when returned to the oven. It provides a smooth, flavorful foundation for a final coat of royal icing, adding a luxurious nutty texture to celebratory cakes.
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.