You can make almond flour by grinding skinned almonds in a food processor, but make sure to monitor it and stop processing when the nuts are ground to a fine flour texture.
- 10 large egg yolks
- 1-3/4 cups sugar
- 5 teaspoons vanilla extract
- 2-1/2 tablespoons almond extract
- 5 cups slivered almonds, ground to make 4 cups almond flour
- 1/3 cup sifted cake flour
- 10 large egg whites
1. Preheat the oven to 350 degrees. Butter two 8 x 3-inch baking pans or one 12 x 3-inch round or square pan and line them with parchment.
2. In a large bowl of an electric mixer, combine the egg yolks, 1-1/4 cups of the sugar, and the vanilla and almond extracts. Mix on medium speed until pale yellow ribbons form when the beaters are lifted, about 10 minutes.
3. Fold the almond flour into the cake flour with a rubber spatula. Reduce the mixer speed to low and add one-third of the flour mixture to the yolk mixture. Add the next third and incorporate well, then add the rest.
4. In another mixer bowl, using a clean whisk attachment, beat the egg whites on high speed until they begin to foam. Add the remaining 1/2 cup sugar and continue to beat until soft peaks form.
5. Using a large rubber spatula, fold a quarter of the whipped egg whites into the yolk mixture. Gently fold in with the spatula, then add the rest of the whites and fold in. Stop as soon as the whites are incorporated.
6. Pour the batter into the prepared pans and place the pans in the center of the oven. Bake for about 30 minutes until the cake is nicely browned on top and a toothpick inserted in the center comes out clean. As this cake cools, it will shrink in the pans.
Suggested Wash Flavors: Orange, hazelnut
Suggested Fillings: Mocha buttercream, chocolate mousse
- by Sylvia Weinstock
- Stewart, Tabori & Chang 2008
- $45.00 U.S. / $48.95 CAN
- ISBN: 1584797185
- ISBN-13: 978-1-58479-718-0
- Recipe reprinted by permission.
This page created March 2009