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ALMOND CAKE

Ingredients
2 cups Flour
1 ½ lbs. Confectioners’ Sugar
1 teaspoon Vanilla
Zest of ½ Lemon
1 sachet Baking Soda
1 tablespoon Granulated Sugar
2-3 tablespoons Milk
6 tablespoons Butter
3 Eggs, separated
2 tablespoons Sassolino or Maraschino Liqueur
1 oz. almonds, shelled

Instructions
Reserving 1 tablespoon flour, mix the flour with the confectioners’sugar, vanilla, grated lemon rind and a pinch of salt. Dissolve the baking soda and cream of tartar in 2-3 tablespoons of milk. Melt 5 oz. butter in a saucepan. Add 2 egg yolks, 1 egg white, the liqueur, baking soda and cream of tartar to the flour. Add the butter and knead until smooth. Roll the dough in the shape of a large sausage to fit a 12-inch ring mold.

Butter a ring mold and dust with the flour. Shape the dough into the ring and pinch the two ends together. Brush the top with the remaining egg yolk, dust with granulated sugar, and place almonds on top. Bake at 350°F for about 30 minutes, let cool and remove ciambella from mold.

Serve