Quick almond cake

Ingredients for 1 servings:

• 125 g butter, melted
• 200 g sugar (raw cane sugar, brown sugar)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 egg yolks
• 10 tbsp cream
• Bitter almond flavor, a few drops
• 300 g ground almonds
• 200 g spelt flour, fine
• 50 g cornstarch
• 1 pack of cream of tartar baking powder
• Butter, for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Food combining baking recipe carbohydrates

Line a 26 cm springform pan with baking paper (clamp the paper into the base) and grease the sides with butter. Preheat the oven to 175 degrees Celsius (top/bottom heat). Cream the butter with the sugar, vanilla sugar, and salt until creamy. Combine the egg yolks and cream. Add to the butter mixture along with a few drops of bitter almond oil and cream until fluffy and creamy. Combine the almonds with the flour, cornstarch, and cream of tartar, and quickly stir in. Immediately pour the batter into the prepared springform pan and level the surface. Bake the cake for about 40 to 50 minutes (use a skewer to check if it’s sticking to the pan). Allow to cool thoroughly in the pan. Loosen the edges of the cake all around with a blunt knife and remove the springform pan rim. Using a cake plate, turn the cake out onto the plate, carefully peel off the paper (moisten it slightly if necessary), and cut the cake into 16 pieces with a very sharp knife. Tip: All non-food separators can use whole eggs instead of egg yolks and cream.