Monday, February 17, 2014

Lincolns Almond Cake

 
4 large eggs, separated

1⁄2 cup granulated sugar,

3⁄4 tsp. pure almond extract

1⁄4 tsp. pure lemon extract

3 oz. blanched slivered almonds,
finely crushed or chopped into 1⁄16-inch pieces

1⁄4 cup unbleached all-purpose flour, sifted 3 times
confectioners sugar for dusting

In a mixing bowl beat egg whites until they stand in stiff peaks, then set aside.
 
In a separate bowl, , beat egg yolks until they are thick and have turned into a light yellow color.
 
This could take as long as 5 minutes.
 
With the mixer running, begin adding the sugar about a tablespoon at a time.
 
 Continue beating until the sugar is fully incorporated and the batter is thick.
 
 Stir in the almond and lemon extracts and then the almonds.
 
 Stir in the flour.
 
Fold in egg whites mix well.
 
Pour the batter into a greased bundt pan.
 
Bake ate 350 for 30 minutes.
 
 Allow to cool sprinkle with confectioners sugar.

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