The almond cake is a typical Italian dessert, characterized by a soft and moist base enriched with a layer of crunchy almonds. It is perfect to enjoy with a cup of coffee or to serve as a dessert after a meal.
Toast the almonds for a few minutes in a hot oven
Finely chop them and mix with sugar and flour
Melt the butter in a bain-marie and combine it with the flour, mixing it well
Add the yeast, the liqueur, and the beaten egg whites
Gently mix and pour the batter into a buttered cake tin
Bake the cake in the hot oven at 180 degrees for about 40 minutes
Cake Pan
Mixer
Whisk
Italy
| Energy (kcal) | 367.79 |
| Carbohydrates (g) | 32.36 |
| of which Sugars (g) | 23.3 |
| Fat (g) | 23.02 |
| of which Saturates (g) | 8.83 |
| Protein (g) | 8.67 |
| Fiber (g) | 2.37 |
| Sale (g) | 0.06 |
