• 1 hour
  • Low

Soft almond cake

Ingredients (for a 20 cm hinged cake pan)
200 g of type 0 Manitoba flour
200 g of sugar
200 g of butter
2 eggs
1 packet of yeast
150 g of chopped almonds
80 g of milk
20 g of icing sugar
First preheat the oven to 356°C in static mode, then pour sugar and cubed butter inside a planetary mixer or blender. Knead these two ingredients, incorporating later also the eggs, baking powder, a pinch of salt, chopped almonds and flour. Finally, add the milk and mix well. Proceed by pouring the mixture inside a cake pan, level it with the help of a spatula and bake it in the oven for about 40 minutes. At the end of the time, check if the cake is cooked by doing the toothpick test: just insert a wooden stick in the center of the cake, which should be dry when removed.
At this point, take the cake out of the oven and let it cool, then remove it from the mold. Finish by sprinkling with powdered sugar and decorating with a few whole almonds.

In collaboration with The Diary of Sonia

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