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Almond cake

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Ingredients for 1 servings:

  • 100 g ground almonds
  • 50 g almonds, chopped
  • 50 g cane sugar
  • 5 egg yolks
  • 5 egg whites
  • 1 pinch of salt
  • 2 drops of bitter almond flavor
  • 1 tbsp gluten
  • some fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

without flour, low carb

Preheat the oven to 160°C fan/convection oven. Toast the ground and chopped almonds in a dry pan and set aside to cool. Grease a 24cm springform pan. Beat the egg whites with salt until stiff peaks form. Beat the egg yolks with cane sugar and bitter almond oil over a pan of simmering water until frothy. Fold the almonds, gluten, and beaten egg whites into the egg yolk mixture and mix well. Pour the batter into the prepared springform pan and bake for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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