John Myers
Ingredients for 1 servings:
- 200 g butter, room temperature
- 200 g sugar
- 500 g almonds, peeled, finely grated
- Bitter almond aroma
- 1 pinch of salt
- some oil for the mold
- e.g. powdered sugar
- 6 small eggs, room temperature
Instructions
Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes
like on the pilgrimage route
Preheat the oven to 150°C. Cream the softened butter until fluffy. Beat in the sugar and eggs alternately. Add the salt and flavoring. Finally, stir in the ground almonds. Lightly grease a springform pan (approx. 26 cm) with oil and line the bottom and sides with baking paper. Pour in the batter and smooth it down. Bake for approx. 1 hour. Pierce the cake with a wooden or metal skewer. If no batter sticks, the cake is done. Remove the cake from the oven and let it cool in the pan. Let it rest for a day. Cut a stencil in the shape of a Jacob’s sword from heavy paper, place it in the center of the cake, and sprinkle the cake with powdered sugar. Remove the stencil.
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