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Almond Cake (Portuguese Toucinho do Ceu aka Bacon From Heaven)
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with dried dates that have been soaking in port!
1 tablespoon unsalted butter or olive oil
2 tablespoons sugar (raw sugar)
1 1/2 cups raw unsalted almonds with skins on
1 cup raw sugar
1/2 teaspoon cinnamon
1 teaspoon almond extract
8 whole eggs
powdered sugar for sprinkling
port wine for drizzling
dried dates soaked in port
Preheat oven to 325 degrees. Brush the bottom and slightly up the sides of a 10 inch springform pan with the 1 tablespoon butter or oil, and then sprinkle over the 2 tablespoons sugar as evenly as possible. Set aside. In food processor with steel chopping blade in place, whirl the almonds until they are very finely ground. Add the sugar, cinnamon and almond extract and whirl to blend. Crack the eggs into a measuring cup. With the motor running, add the eggs one at a time, blending well after each addition. Pour into the prepared pan. Bake 45 - 50 minutes. Remove from oven and allow to cool completely on a rack. When cool, remove the outside of the springform pan. Slice and place on individual plates. Sprinkle with powdered sugar and then drizzle on a bit of port, if desired.
Recipe created 2016-02-01.
