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.
Ingredients
- 1 pound Sweet almonds (Originally '1 ratal'. Blanched and peeled.)
- 1 pound Powdered sugar (Originally '1 ratal finely crushed sugar'.)
- 1 teaspoon Almond extract (Originally '8 bitter almond seeds'. Substituted with extract for safety and convenience.)
- 1 teaspoon Vanilla essence (Originally '1 small spoon'.)
- 2 tablespoons Rose water (Originally '2 spoons very good rose water'.)
- 3 large Egg whites (Quantity estimated (originally 'as needed'). Beaten to stiff peaks.)
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 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 Icing
A simple almond icing recipe.
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.
Instructions
- 1Blanch the sweet almonds, peel off the skins, wash them, and wipe them completely dry with a clean cloth.
- 2Grind the dried almonds into a very fine, smooth paste (like 'mes'), adding the rose water drop by drop to help the process.
- 3Mix the powdered sugar, vanilla essence, and almond extract into the almond paste. Gradually fold in the stiffly beaten egg whites, adding just enough to form a stiff dough similar in consistency to roti (bread) dough.
- 4When your cake is nearly done baking or freshly baked, heat a knife and cleanly slice off any domed top to make it level. Using a wooden knife or spatula, spread the almond icing evenly over the top of the cake.
- 5Return the cake to a warm oven (approx. 250°F/120°C) for about 15-20 minutes to let the almond layer set and dry slightly. Once ready and cooled, you may spread a final layer of white sugar icing (Royal Icing) over the almond layer for a smooth finish.
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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.
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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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A magnificent, traditional Parsi wedding cake that combines the richness of a fruitcake with the elegance of double-layer icing. This monumental recipe features a dense, buttery crumb laden with currants, almonds, and candied citrus peels, all infused with aromatic spices, brandy, and white wine. The cake is finished with a layer of toasted almond icing followed by a pristine white royal icing scented with vanilla and raspberry.