Français
| Register    
Search

Advanced research

Flourless Almond CakeTheWorldWideGourmet.com

Flavors of Spain

Total time: more than 2 hr

Preparation time: 30 minutes + several days soaking time
Baking time: Under 30 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

Energy:344.7 kcal

Proteins:11.5 g

Fats:19.3 g

Carbohydrate:37 g

Fibers:3.7 g

Sugar:29.9 g

Cholesterol:162.3 mg

Sodium:54.7 mg

Calcium:99.2 mg

SIMILAR RECIPES

  • Frozen Nougat with Honey

  • Almond Paste

  • Salted Almond Praline Candy Bar

  • Almond Cupcakes

  • Black Nougat

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

250

g

unpeeled almonds

thinly grated zest of an orange and lemon

1

walnut sized piece of lard

15

ml

flour

6

eggs

250

g

powdered sugar

METHOD

  1. Blanch the almonds the night before making the cake: drop them into boiling water until the skins loosen; plunge into a bowl of cold water and remove the skins.
  2. Let the almonds soak in cold water overnight. The next day, dry them well with a kitchen towel, but do not dry them in the sun or the oven.
  3. Blanch the citrus zests. Grind the almonds in a food processor or using a manual chopper, gradually adding in the zests.
  4. Preheat the oven to 230° C (450° F). Grease a cake pan (either an ordinary pan or a springform pan), approximately 33 cm (13") in diameter and 7 cm (3") deep, with the lard and sprinkle with the flour.
  5. Separate the eggs. Beat the yolks with the sugar and ground almonds in a food processor; beat the whites to stiff peaks, fold them into the yolk mixture and pour the batter into the prepared pan.
  6. Place in the oven, reduce the temperature to 150° C (300° F) and bake for 30 minutes. Check for doneness by poking a skewer into the centre of the cake: if it comes out clean, the cake is done.
  7. Turn out onto a rack and let cool.

SOMMELIER

An Alsatian plum eau-de-vie or a Muscat

CHEF'S NOTES

For 47 years, Sister Angela has been making this cake at the Convento de la Purisima Concepcion de Penaranda de Duero, near Burgos. Though the recipe does not contain anything extraordinary, the quantity of almonds it contains means that every mouthful contains a burst of milky, sweet flavour. Sister Angela recommends soaking the almonds, blanching the lemon zest and greasing the pan with a little lard to make the cake less dry and more flavourful. Incidentally, in Penaranda, the cakes are baked in a wood oven.

The nuns decorate the cold cake with flowers, made from an icing of beaten egg whites and icing sugar, piped on with a small tip.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box