|Prep Time||20 min|
- 250g – almonds, soaked, blanched, ground
- A little milk to grind almonds
- 200g – sugar
- 200-250g – butter
- 6 – egg yolks
- 1.5 tsp – baking powder
- 100-150g – refined flour/ maida
- 1 tsp – caraway seeds (shahi jeera)
- 1 tsp – nutmeg
- 1 tsp – almond essence
- 6 – egg whites
Blanch the almonds and grind them well with a little milk and 2 tbsp of flour to make the almond paste.
Beat the sugar, butter and yolks to a stiff cream.
Add the beaten egg to the remaining flour and baking powder and stir well.
Then add the ground almond paste, caraway seeds, nutmeg and essence.
Lastly, add the egg whites (beaten).
Pre-heat the oven to 325 degrees F (162 degrees C).
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 butter paper.
Pour the batter into the 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.
1Let the cake cool completely in the pan.