This is the perfect summer cake – dense, moist and flavorful – terrific alone with a glass of iced coffee or tea, or even more wonderful when dressed up with fresh summer fruit and ice cream. There’s no need for large slices since it packs a taste wallop in every bite. Use the extra yolks in flans, quiches, make plain
scrambled eggs even richer, or let Fido or Kitty have a treat. Enjoy!
1 cup whole almonds, peels on
1 ½ cups granulated sugar, divided
1 cup all-purpose flour
10 tablespoons unsalted butter
2 tablespoons dark rum
2 teaspoons vanilla extract
8 egg whites
1/3 cup sliced almonds, peels on
Preheat oven to 350˚F. Butter a 10” cake pan. If using a smaller pan, it will need a longer baking time.
Place whole almonds and ¾ cup sugar in a food processor and pulse until finely ground. Stir in flour.
Melt butter. Add rum and vanilla extract. Set aside to cool.
Whip egg whites with a pinch of salt in a large bowl until they form soft peaks. Slowly add in the remaining ¾ cup sugar while beating at high speed until whites hold their soft peaks.
Fold almond mixture and butter mixture, alternately into the whipped egg whites, one-third at a time, until all has been incorporated.
Pour mixture into cake pan and smooth top slightly. Sprinkle with sliced almonds.
Bake 30 – 40 minutes or until set (press lightly until torte springs back or insert toothpick until it removes cleanly). Remove from pan and cool on a rack.
To serve: Dust with powdered sugar. Serve with vanilla ice cream and fruit or a fruit puree.
*This wonderful recipe was taken from Pathways to Plate – It is served in the Lodge & Conference Center at Geneva-on-the Lake, in Ohio’s Ashtabula County.
For more wonderful egg-rich recipes, contact the Virginia Egg Council at email@example.com
Virginia Egg Council