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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This cake was served at my younger sister's wedding. I literally could not stop eating it and sneaked out a good sized chunk of it to take home. Ingredients:
2 cups all-purpose flour, sifted three times |
3 teaspoons baking powder |
1 teaspoon salt |
1 1/4 cups sugar |
2 eggs |
1/2 cup butter |
3/4 cup milk |
1 teaspoon quality almond extract |
2 egg whites, beaten to frosting stage |
1 cup dark brown sugar |
1/2 cup almonds, blanched, toasted and ground |
1/4 teaspoon almond extract |
Directions:
1. In beater, cream butter and then add eggs, one at a time continuing beating,add milk, alternating with pre-sifted dry ingredients, beating all the time.
2. Add almond extract. Pour into greased and floured cake pan.
3. Bake at 350° C (convert to Fahrenheit) until tested with a drinking straw, it comes out clean.
4. Frost.
5. Instructions for Frosting:
6. Beat whites to stiff peaks stage, and add the sugar very gradually, without stopping beating.
7. Add the almond extract and then the ground or chopped almonds.
8. Mix everything and frost the cake, in pan or out of it.
9. Put again in moderate-heat oven just for a few minutes for frosting to brown a bit.
10. Let cool and serve.
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