Almond Cake Recipe
Makes 2 x 20cm cakes or 1 x 28 cm cake.
450 g butter
2 cups (500 ml) sugar
2 cups (500 ml) almonds, chopped
6 eggs, separated
1 tsp (5 ml) bicarbonate of soda
½ cup (125 ml) buttermilk
4 cups (4 x 250 ml) cake flour
pinch of salt
1½ tsp (7.5 ml) cream of tartar
1 Tbsp (15 ml) lemon juice
zest of 1 lemon
Preheat the oven to 180 °C (350 °F).
Cream the butter and sugar together. Fold in the almonds.
Add the egg yolks and whisk well.
Mix the bicarbonate of soda with the buttermilk and add it to the egg mixture.
Sift the flour, salt and cream of tartar together and fold into the mixture.
Whisk the egg whites until stiff, and then fold in, along with the lemon juice and zest.
Pour the mixture into a greased and lined 2 x 20cm cake pans or 1 x 29cm an and bake for 20-40 minutes.
Let it cool slightly before taking it out of the cake pan.
Serve at room temperature.
Tip: When serving with whipped cream, add some rose-water to the cream.