Almond Cake III

Name: Almond Cake III
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'.)

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'.)

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.