ALMOND CAKE

 It was an accident. I was trying to make maccarons following "Beth's foolproof recipe" and it seemed Beth had fooled me once again.  Even though  I was extra careful, the first step itself went wrong. The egg white sugar mixture failed to produced those stiff peaks as per the recipe.I stopped there, got busy with other chores and thought about the ingredients only after some time. They were on the kitchen table for a long time and had to be cooked immediately.

I had to find a recipe of something with sugar, eggs and almond powder in it I did a google search for almond cake recipes, but none of them seemed convincing enough after the maccaron incident. Finally I  decided on  a recipe of my own and baked the cake. It came out nicely and the taste was divine.

INGREDIENTS

1. Almond flour (not a very fine powder, resembles semolina) - 1 cup

2. Sugar ( powdered) - 1/2 cup

3. Vegetable oil - 1 table spoon

4. Eggs - 3

5. Baking powder - 1 tea spoon

6. Maida - 1/2 cup

7. Lemon zest - 1/2 tea spoon

8.Orange zest - 1/2 tea spoon

9. Salt - 1 pinch

10 Chopped almonds - 6 ( for garnishing)

FOR ORANGE GLAZE

1. Orange juice - 1 table spoon

2. Icing sugar - 8 table spoon

METHOD

1. Beat the egg whites well with salt in an electric mixer. Add the sugar and beat again. 

2. Add egg yolks, almond flour, maida and baking powder in that order and beat.

3. Detach the mixing bowl from the mixer and add lemon zest and orange zest. Mix well by hand.

4. Line a 9 inch round cake tin with parchment paper and pour the batter. Bake at 180 degree Celsius for 10 minutes.

5. Beat the orange juice and icing sugar well and drizzle over the cake. Garnish with chopped almonds.