Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 250 | Grammes | Almonds | soaked, blanched, ground |
| A | Little | Milk | To grind almonds |
| 200 | Grammes | Sugar | Beat |
| 200 | Grammes | Butter | Beat |
| 6 | Nos | Egg Yolks | Beat |
| 1 | Teaspoon | Baking Powder | Add |
| 100 | Grammes | Flour, Maida - (Refined) | Add |
| 1 | Teaspoon | Caraway Seeds - Shahijeera | Add |
| 1 | Teaspoon | Nutmeg, Grated | Add |
| 1 | Teaspoon | Essence | Almond flavor |
| 6 | Nos | Egg Whites | Add |
Method
Blanch the almonds and grind them well with a little milk and and 2 tablespoon of flour and make the almond paste.
Beat the sugar, butter and yolks to a stiff cream, add to it rest of the flour, baking powder, stirring well.
Then add the ground almonds paste and caraway seeds, nutmeg and essence.
Lastly add the whites of the eggs (previously beaten).
Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch cake tin with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of butter paper.
Pour the batter into the prepared cake tin and bake the cake until the top is deep brown and feels set when you press in the center.
Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in the pan.
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