Toasted almond cake

Step by step recipe:

  1. 10 min.Toasted almond cake : Photo of step #1
    Roast 100 g whole almonds:

    Preheat oven to 240°C or 464°F and put almonds on a baking sheet.
  2. 5 min.Toasted almond cake : Photo of step #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. 10 min.Toasted almond cake : Photo of step #3
    Remove from oven, allow to cool, and chop roughly with a large knife. Set aside.
  4. 5 min.Toasted almond cake : Photo of step #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. 3 min.Toasted almond cake : Photo of step #5
    Mix on medium speed for a few minutes.
  6. 5 min.Toasted almond cake : Photo of step #6
    Add 3 eggs, then sieve onto mixture 150 g flour and ½ sachet baking powder.
  7. 5 min.Toasted almond cake : Photo of step #7
    Mix on medium speed until the mixture is smooth and soft.
  8. 3 min.Toasted almond cake : Photo of step #8
    Take ¼ of mixture from bowl.
  9. 3 min.Toasted almond cake : Photo of step #9
    To this add 20 g powdered cocoa and 4 tablespoons milk.
  10. 5 min.Toasted almond cake : Photo of step #10
    Mix until nice and chocolatey, then add 2/3 of the almonds.
  11. 3 min.Toasted almond cake : Photo of step #11
    Add the remaining almonds to the plain mixture.

    It's normal to have far more "yellow" than "brown" mixture.
  12. 5 min.Toasted almond cake : Photo of step #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. 1 hourToasted almond cake : Photo of step #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.

Source:

Home made from a Gaston Lenôtre recipe.

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