Monday, December 19, 2011

Holiday Recipe
INGREDIENTS: Yield: 4 to 6 servings x 2 for two layers
4 eggs
100 g butter, at room temperature
¾ cup sugar
¾ cup all-purpose flour
1 tbsp baking soda (bicarbonate of soda)
¾ cup water
2 cups raw almonds, ground
Zest (rind) of 1 lemon
Confectioners’ (icing) sugar for decorating
Avoset Pour N’ Whip for side icing
350g peeled sliced white almonds for side icing garnish
Almond paste for filling

  1. Preheat the oven to 325°F (170°C/Gas 3).
  2. Cream the butter and sugar until fluffy with a paddle attachment. Beat in the eggs.
  3. Beat in the flour and baking soda, gradually adding the water. Add the ground almonds and lemon zest.
  4. Grease a 2-9 inch round cake pan and pour in the mixture for each pan.
  5. Bake for 30-35 minutes. Prick with a long needle to check whether it is cooked. If it comes out clean, the cake is ready.
  6. Remove from the oven; allow cooling, and then turning out of the pan.
  7. Spread almond paste on top of one layer of the cake and place the other layer on top.
  8. Place whipped cream on side of the cake and carefully stick sliced on the side. Sprinkle confectioner’s sugar on top of cake.

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