Almond Cake Recipe

Name: Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9/16 pound peeled almonds; 1 1/4 cups sugar; 3 eggs; 3 egg yolks; 4 tablespoons sugar; eggs soft; 4 egg yolks; 4 tablespoons sugar; 2 tablespoons water; egg shredded; candied cherries; sugar pearls

Servings: persons

9/16 pound peeled almonds
1 1/4 cups sugar
3 eggs
3 egg yolks
4 tablespoons sugar
eggs soft
4 egg yolks
4 tablespoons sugar
2 tablespoons water
egg shredded
candied cherries
sugar pearls

1
Whisk the eggs, egg yolks and sugar in a mixer for about 10 minutes.
2
Chop the almonds as finely or coarsely as you prefer.
3
Add the almonds to the egg and sugar mixture and whisk a bit more. Add the flour, without whisking.
4
Grease a cake pan with butter and sprinkle with flour. Preheat oven to 320u00b0F and bake for about 20 minutes.
5
Perform a toothpick test in the center of the cake to be sure it's done before removing from the oven.
6
Bring the sugar and water to a boil, then let simmer for about 5 minutes. Let it cool slightly.
7
Pass the egg yolks through a fine sieve and add the sugar syrup, stirring well. Bring back to a boil to thicken.
8
Distribute the soft eggs on top of the cake and decorate with the candied cherries and sugar pearls.

1085

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9/16 pound peeled almonds, 1 1/4 cups sugar, 3 eggs, 3 egg yolks, and more.

Yes, Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Cake

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