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Prescription ingredients: ⠀
cup almond slices ⠀
:Cake Mix ⠀
2 cups of flour ⠀
1 tablespoon baking powder ⠀
1 small pinch of salt ⠀
1 teaspoon liquid vanilla ⠀
1 cup soft butter ⠀
1 1/4 cup fine powdered sugar ⠀
5 large grain eggs ⠀
1 teaspoon with orange sprinkles ⠀
1 teaspoon almond perfume ⠀
2 tablespoons crumbled almonds
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How to prepare:
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1. Attach the mesh rack to the center of the oven. Preheat the oven to a temperature of 180 C.
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2. Bring a 11-inch rectangular cake mold into a 3-inch height.
Grease the ghee mold. Spread the almond slices in the mold, stirring to cover the bottom and edges
3. Cake mixture: On a piece of butter paper or in a deep dish, sift the flour, baking powder and salt.
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4. In a blender bowl, put butter and sugar. Hold the racket and run on medium speed for 3 minutes until the mixture becomes creamy and brittle.
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5. Add an egg and work on a medium speed until it completely disappears. Add a second egg and work on a medium speed until it completely disappears.
Add a third egg and work on a medium speed until it completely disappears. Add a fourth egg and turn on medium speed until it completely disappears. Add the last egg, vanilla, sprinkle with orange and almond perfume. Run the mixer on medium speed for one minute to get a soft cake mixture.
6. Pour the cake mixture into the mold. Distribute almond slices.
7. Place the mold in the oven for 55 minutes until the cake is tender. Experience the maturity of the cake with a small wooden stick. The stick should come out clean after sewing in the center of the cake as a sign of cake ripening.
8. Take the mold out of the oven. Leave the cake to cool in the mold for 5 minutes, then put on a metal grill and allow it to cool completely before serving.
Enjoy!
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