February 18, 2019

ALMOND CAKE // Tere & Eugenia

GRANDMA: Tere & GRANDCHILD: Eugenia.
LOCATION: Vigo – Spain.

INGREDIENTS: Plant-based recipe 💚

CAKE DOUGH
100g sugar
100g flour
2 medium eggs
1 teaspoon of butter
3 tablespoons milk
GLAZED TOPPING
125g butter
100g sugar
150g almonds (1/2 laminated and 1/2 ground almonds )
3 tablespoons milk

METHOD

1. Buy the octopus fresh. Wash the octopus well, especially between tentacles 1. Preheat the oven to 180 º C.
2. Cover the round cake pan with baking paper.
3. In a large bowl beat together yolks and sugar until light.
4. Add milk, flour and butter. Stir the mixture well with rubber spatula..
5. Beat egg whites into snow and add snow egg whites into mixture bowl. Low mix together using a spatula.
Tere’s note: At home, we always use a mixer (lowest setting) but you can use a whisk.
6. Pour the mixture into the round cake pan using a spatula.
7. Bake in the preheated oven for 30 minutes approx. until brown.
8. Remove from the oven. Leave to cool for a bit.

GLAZED TOPPING
1. In a bowl mix together laminated and ground almonds.
Tere’s note: you can use whole pelled almonds intead of ground and laminated almonds, just chopped them pretty well.
2. Put the almonds mixture, butter, sugar and milk in a saucepan. Warm gently.
3. Stirring well until it’s all brown and liquid texture.
4. Pour the glazed almond using a spatula to spread it across the cake surface.
5. Put oven settings for grilled and bake the cake a few minutes until brown .
Tere’s note: Please, be aware of oven times to prevent cake top from burning.
6. Ideal cake for an afternoon tea with friends 😉