1 1/2 c Flour 4 Egg yolks 1/2 ts Salt 1/2 c Sugar 1 ts Vanilla extract 1/4 lb Butter
FILLING:
1/4 lb Butter 1 c Chopped almonds 3/4 c Ground almonds 2/3 c Sugar 3 Eggs 1/4 c Potato starch or cornstarch 1/2 ts Baking powder 1 pn Salt FOR THE PAStrY: Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and line an 11-or-12-inch pie or tart pan. Prick the base and chill for 15-to-20 minutes. Preheat oven to 375F. FOR THE FILLING: Heat 1/3 of the butter in a saute pan, add the chopped almonds and saute over medium heat until browned. Cool. Melt the remaining butter in a small saucepan. Cool. Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick. Sift the potato or corn starch with the baking powder and salt and fold into the almond mixture. Fold in the melted butter. Do not overmix. Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set. Quickly scatter the chopped almonds over the top in one even layer. Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.
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Soft, moist, easy to make AND gluten-free Italian almond and orange cake ????
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Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Almond Cake. This delicious cake has crunchy bits of caramelized almonds on top of a vanilla white cake.
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White Cake in grams:
- 220 gr Cake Flour - 50 gr Almond Flour - 3 tsp Baking Powder - 1/2 tsp Salt - 1/4 tsp Almond Extract - 1/2 tsp Vanilla Extract - 160 gr White Sugar - 40 gr Coconut Oil - 110 gr Soft Butter - 3 Egg Whites - 125 gr Yogurt - 85 gr Whole Milk
Add the rosemary right before serving the cake or your cake will take on the rosemary flavor.
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Recipe in cups:
- 1 1/2 cups Cake Flour - 1/2 cup Almond Flour - 3 tsp Baking Powder - 1/2 tsp Salt - 1/4 tsp Almond Extract - 1/2 tsp Vanilla Extract - 3/4 cup White Sugar - 1 stick of Butter - 3 Tbsp Coconut Oil - 3 Egg Whites - 1/2 cup unsweetened full fat Yogurt - 1/4 cup + 2 tbsp Milk
Add the rosemary right before serving the cake or your cake will take on the rosemary flavor.
One of the easiest gluten free , soft,moist cake prepared with less ingredients…mildly sweet best to have with a cup of tea…. its so soft and fluffy that you wont believe its made of Almond flour.