Almond Cake.
Status Approved
NameAlmond Cake.
SourceChris K
1 Tablespoon Flour, 1/2 teaspoon baking powder, 1/2 teaspoon orange peel, 2 eggs, SS to equal 1/3 cup, 6 oz. whole unblanched almonds 350 degrees, 8" round pan
Step: 1Stir flour, baking powder and orange peel in large bowl. Place eggs and SS in blender, process until smooth. Add almonds, process 1 minute or until nearly smooth. (This is according to recipe, I had to add an extra egg white and some cream and it took several minutes to get the mixture smooth, could also try food processor). Stir into flour mixture. Bake 20 minutes or until lightly browned. Biscotti: I cooled the cake about 1/2 hour, sliced into diagonal 1/2 inch slices, returned to oven for about 10 minutes, turned over and baked another 10 or 15 minutes. I also added more orange peel and stirred some whole almonds and hazelnuts, and a dash of cinnamon into the biscotti. Next time I will use the almond pulp left from making almond milk in the cake. The biscotti are really good but they do not stay crisp very long. I think they have too much fat in them. Haven't figured out the carb count for sure, trying not to experiment right now, trying to stay off the goodies for a while. If you try this, let me know what you think and any changes you make. The cake is good if you split the pieces and run them under the broider to toast them. This is a 'regular' recipe with exception of the sugar substitute.

Time submitted: Friday, August 13. 2004 at 19:47:39
Contributed By: Anonymous
This comes from  The Low Carb Cafe
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