Vanilla Almond Cake Recipe

From Dorothy McNett's Recipe Book.

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Vanilla Almond Cake

From Dorothy McNett's recipes at Serve slices of this with Butterscotch Sauce drizzled over the top!

1 1/2 cups raw almonds
1 cup sugar
1/2 teaspoon semi-coarse sea salt
2 teaspoons pure vanilla extract, or vanilla bean paste
8 eggs

Preheat oven to 325 degrees. Oil or butter a 9 or 10 inch springform pan. In food processor with steel chopping blade in place, chop the almonds finely. Or, use a blender to grind them. They need to be very finely grated, almost like flour. Add the sugar, salt, vanilla and then add the eggs, one at a time, blending well after each addition. Pour into the prepared pan and bake 50 - 55 minutes, until nicely browned and the top is set up when lightly touched with your finger. Cool. Remove the outside of the springform pan, slice the cake and serve. It is delicious plain, or drizzled with a sauce. Fresh fruits are also a great garnish.

Recipe created 2013-01-19.

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