Ingridients: 2 cups of ground almonds with 2/T confectioners sugar 10 T butter unsalted softened 2/3 cups sugar , 4 large eggs separated , 3/4 cup unbleached flour , 1 tsp. b.p. 1 tsp.salt flavourings: 1tsp. almond extract, 1 tsp lemon rind, 1 T.rum
Process: Grind peeled dry almonds with 2 T. confectioners sugar finely. In food processor beat egg yolks with sugar, add butter one tablespoon at a time add flavouring and salt add ground almonds beat, add flour and beat briefly sufficiently to mix. Beat egg whites separately w/ pinch of salt soft peak stage slowly beat 4 T. sugar until stiff but not dry. Incorporate 1/3 egg whites into cake batter to lighten. Gently incorporate the rest. Butter 9″ spring form pan add 1T. sugar shake sprinkle 2-3 T. sliced almonds evenly on bottom. Pour batter tap bake in 375 F for 30 mins reduce to 325 bake 20 mins . You may have to cover w/foil last 10 mins. Brush with rum syrop while hot. brush again when cool. Dust with confectioner’s sugar. Serve in 24 hrs. texture improves.
Gorgeous soundingcake Antonio. I like that the eggs were separated and the whites added afterwards. Must have given the cake a fab crumb. Do you have a picture of the cake posted? Would love to see how it looks!