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.
Ingredients
- 1 pound Powdered sugar (Originally 'ground sugar'.)
- 1 pound Butter (Softened.)
- 1/2 pound Wheat flour (all-purpose or cake flour) (Originally 'Mill's number 1 wheat flour'.)
- 10 ounces Sweet almonds (Originally '25 tolas'. Blanched and ground.)
- 1 teaspoon Almond extract (Originally '2.5 tolas bitter almond seeds'. Substituted with extract for safety as raw bitter almonds can be toxic.)
- 2 teaspoons Brandy or Sweet Wine (Plus extra for grinding almonds if needed.)
- 1 teaspoon Lemon juice (Strained.)
- 1/2 lemon Lemon zest (Finely chopped peel.)
- 12 whole Eggs (Separated into yolks and whites.)
- 1 tablespoon Butter (For greasing the mold. Quantity estimated.)
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Instructions
- 1Blanch and peel the sweet almonds. Grind them finely, adding drops of brandy or wine gradually to prevent them from becoming oily. Lightly roast the wheat flour in a dry pan over low heat just until it is dry and warm (do not brown), then let it cool. Preheat oven to 350°F (175°C).
- 2Separate the eggs. Whip the egg whites until they form stiff peaks. In a separate bowl, beat the egg yolks with a fork until they are thin and fluid. In a large mixing bowl, cream the butter until it is soft and smooth.
- 3Mix the ground almonds thoroughly with the roasted flour. To the creamed butter, add the sugar, beaten egg yolks, almond extract, lemon juice, lemon zest, and the 2 teaspoons of brandy. Mix well. Gradually stir in the flour-almond mixture until fully combined. Finally, gently fold in the stiff egg whites until no white streaks remain.
- 4Grease a cake mold with butter. Pour the batter into the mold, leaving some space at the top for rising. Bake in the preheated oven at 350°F (175°C) for 50 to 60 minutes, or until the cake is a rich golden brown and a tester inserted into the center comes out clean.
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