230 gms of roasted peeled Almonds
150 gms of Castor Sugar
few drops of Almond Essence/ extract
I table spoon of sherry/brandy
For the Cake
220 gms of Almond paste
220 gms of Unsalted butter (white butter)
essence of vanilla (few drops)
and 2 tables spoons of sherry as sherry and almond are a good baking combination.
1and a half table spoon of baking powder
Now the easy part, the best thing about this cake is you can whisk all the items in the food processor so no long beatings. Only think make sure you add the eggs one at a time this allows the mixture to become fluffy and helps in baking better. Line a spring form cake tin (9-10 inches diameter) with butter and dust some flour at the bottom. Pour the batter and put it in a preheated oven of 165 degrees. let it cook for about half and hour and then reduce the heat to 120 degrees and cook for another half hour and your cake should be ready. stick a knife in to check the consistency and it you still find it wet and runny just let it cook for another 10 mins. Turn the oven let it stand in for 10 mins. Bring it out. cool it on a wire rack and then it is ready to serve. Laborious process but it is worth it… try it out for sure.