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Lorenza

Lorenza Ávila

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Recipe of Almond Pancake
Recipe

Almond Pancake

2h 40 mins
Low
33
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A delicious recipe for almond cake that can be served at tea time or at a breakfast.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 1 cup almond, toast without skin
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 6 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoons almond extract
  • 3 cups flour
  • 1/4 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1 cup sour cream
  • powdered sugar, to decorate

Preparation

Preheat the oven to 180 C (350 F). Enmanteque and flour a pancake mold.
In a food processor, process the cup of toasted almonds without skin until they are like powder.
Put the butter in the blender , and the sugar and beat until it acme. Add the eggs, one by one, beating well after each addition. Add the vanilla extract and the almond extract.
In another bowl, mix the flour, salt and baking soda. Add half the flour mixture to the egg mixture, then add half the cream. Mix well at low speed. Repeat this step until all the ingredients are incorporated (flour and cream). Add the ground almonds.
Put the mixture in the greased mold. Bake until golden brown, about 1 1/4 minutes. Let it cool on a rack for 10 minutes.
Unmold the pancake and sprinkle with icing sugar.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
02/07/2013 12:29:30
preparare este riquisimo pastel alverlo se que me encantara no tengo critica se ve rico

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