Toasted almond cake

A recipe from cooking-ez.com

For 1 cake, you will need:

• 1 150 g flour
• 2 ½ sachet baking powder
• 3 3 eggs
• 4 125 g butter
• 5 100 g whole almonds
• 6 200 g icing sugar
• 7 10 g Vanilla sugar
• 8 20 g powdered cocoa
• 9 4 tablespoons milk
• Total weight: 820 grams

Times:

Preparation	Cooking	Start to finish
57 min.	1 hour 5 min.	2 hours 2 min.

Step by step recipe

• 1: Roast 100 g whole almonds:
  Preheat oven to 240°C or 464°F and put almonds on a baking sheet.
• 2: Put them in the oven for about 5 minutes, until they are dried and lightly browned. They become crunchier, and develop a different flavour.
• 3: Remove from oven, allow to cool, and chop roughly with a large knife. Set aside.
• 4: In the bowl of a mixer, put 125 g butter, cut in small pieces, then 10 g Vanilla sugar, then sieve (to remove any lumps) 200 g icing sugar on top.
• 5: Mix on medium speed for a few minutes.
• 6: Add 3 eggs, then sieve onto mixture 150 g flour and ½ sachet baking powder.
• 7: Mix on medium speed until the mixture is smooth and soft.
• 8: Take ¼ of mixture from bowl.
• 9: To this add 20 g powdered cocoa and 4 tablespoons milk.
• 10: Mix until nice and chocolatey, then add 2/3 of the almonds.
• 11: Add the remaining almonds to the plain mixture.
  It's normal to have far more "yellow" than "brown" mixture.
• 12: Make the cake: put a yellow layer in the bottom of your mould, then a thinner brown layer, and so on, finishing with yellow layer on top.
• 13: Reduce oven temperature to 200°C or 392°F, and cook cake for about one hour. Check cooking after 40 minutes.
  Turn out while still warm and leave to cool on a wire rack.

Remarks

For a prettier cake: when assembling the layers, put a yellow layer, then add 2 rolls of brown mixture with a forcing bag, then another yellow layer, etc.

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