Almond Cake

Name: Almond Cake
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.)

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.)

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.