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Ellen's Flourless Almond Cake

Our friend Ellen isn’t responsible for the recipe for this delicious, deceptively simple cake.  (We can thank Sister Angela at the Convento de la Purisma Concepcion in Penaranda, Spain for that.)  Indirectly, though, she is responsible for introducing us
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Servings:??  | Calories:0 | Total Fat:0g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 0g
0 %
Sat Fat 0g
0 %
Total Carb 0g
0 %
Fiber 0g
0 %
Sugars 0g
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Cholesterol 0mg
0 %
Sodium 0mg
0 %
Protein 0g
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Calories:
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

9 oz raw almonds, skins on
about 2 tablespoons of lard or shortening
1 tablespoon of flour (for a completely wheat-free cake, use rice flour)
6 eggs, separated
9 oz superfine (castor) sugar

5. Drop the strips of lemon and orange zest into boiling water for a few seconds, and then run cold water over them to stop the cooking. (For a subtle citrus flavor, use thin strips of zest about the length of the circumference of the fruit at its widest point. For a stronger flavor, go around twice.)

10. Put the cake into the oven and then IMMEDIATELY REDUCE THE HEAT to 300F. Bake for about 30 minutes, or until a skewer inserted into the middle of the cake comes out clean. (The outside of the cake will be a dark golden brown, but the inside is a beautiful light creamy yellow.)

Directions : View recipe directions on domesticdaddy.net
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