50 grams almonds, toasted, peeled, toasted, and ground almonds (for the filling)
1 cup icing sugar, for the filling
3 drops almond essence, for the filling
1 glass rum, for the filling
almonds, sliced for decoration
breadcrumbs, (for the greased mold)
Preparation
1h 30 mins
0 mins
Medium
Preheat the oven to 180 degrees Celsius.
Grease a round, removable mold and sprinkle it with breadcrumbs.
Beat the egg whites to soft peaks, and gradually add the sugar while continuing to beat.
In a bowl, place the egg yolks along with the orange juice and oil. Mix well.
Gently fold the egg white mixture into the egg yolk mixture using a rubber spatula and folding movements to avoid deflating the mixture.
Add the sifted flour, ground almonds, and almond extract to the egg white mixture. Again, carefully mix with folding movements.
Pour the mixture into the previously greased round mold and bake for 30-35 minutes.
To make the filling, beat the butter until fluffy and add the sugar, egg yolks, and almond extract. Mix well and add the rum and the toasted, peeled, and ground almonds.
Meanwhile, soak the almonds for decorating (about 30 almonds) in boiling water, and peel them. Cut them in half lengthwise and toast them on a baking sheet.
Once toasted, decorate the cake by inserting the almonds upright all over the cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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