Almond cake with cinnamon
360 calories per serving
Ready in 1 ½ hours
250 gr of peeled almonds
20 gr amaretto
300 gr sugar
50 gr of potato starch
5 gr of cinnamon
1 teaspoon baking powder vanilla
Butter and bread crumbs for the mold
Finely chop the almonds in a mixer.
Crush the macaroons with the pestle in the mortar. Alternatively, use a clean tea towel and crush with a meat mallet.
Break the eggs into a large mixing bowl put the egg yolks and whites in another.
Combine egg yolks with sugar, mix with the whip hand, and then beat with electric whisk until mixture is light and frothy.
Incorporate, using a wooden spoon and gradually, the flour with almonds, amaretti, potato starch, cinnamon and baking powder. Mix until obtaining a homogeneous
Beat the egg whites until stiff using the electric whisk well cleaned.
Incorporate the egg whites to the mixture very gently, using a wooden spoon.
Grease a 22cm diameter cake pan, sprinkle with a light layer of bread crumbs and shake it to blow away the excess.
Put it into the batter and bake for 45 minutes at 170 ° C.
e the cake, let cool and misshapen.
Recipe for all seasons.
This article courtesy of “Lo Spicchio d’aglio” .