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    You are in: Home / Recipes / Magic Almond Cake Recipe
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    Magic Almond Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    **Jubes**'s Note:

    A great torte that's very easy to make. The recipe is similar to making meringue but when cooked the torte has a moist cake centre. Cool before serving. You can simpley dust with icing sugar or top with a chocolate icing or ganache. Serve with some cream on the side

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    Ingredients:

    Servings:

    Units: US | Metric

    • 50 g potato starch (potato flour or starch in Australia) or 50 g maize cornflour (US. cornstarch)
    • 1 teaspoon baking powder, ensure gluten free
    • 150 g almond meal (5 ounces)
    • 150 g caster sugar (aka superfine sugar)
    • 6 eggs, separated
    • 2 tablespoons brandy (or substitute your favourite chocolate or coffee liquer or 2 tablespoons use 1 tablespoon of vanilla)
    • 1 pinch salt

    Directions:

    1. 1
      Pre-heat oven to 160°C Grease and flour a round springform tin.
    2. 2
      Beat egg whites until very stiff.
    3. 3
      In a seperate bowl, beat the 6 egg yolks and sugar together until thick. Sift in the flour, baking powder. Add the almond meal, potato flour, salt and brandy. Mix well.
    4. 4
      Gently fold the beaten egg whites into the torte mixture. Do not overmix.
    5. 5
      Pour into the tin and bake for 45 minutes or until golden in colour.
    6. 6
      Cool and top with icing if desired.
    7. 7
      NOTE: for non-alcoholic substitution use 2 tablespoons of water and brandy essence in place of the brandy or liquer.

    Ratings & Reviews:

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    Nutritional Facts for Magic Almond Cake

    Serving Size: 1 (56 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 213.4
     
    Calories from Fat 92
    43%
    Total Fat 10.2 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 111.6 mg
    37%
    Sodium 97.4 mg
    4%
    Total Carbohydrate 22.7 g
    7%
    Dietary Fiber 2.1 g
    8%
    Sugars 15.8 g
    63%
    Protein 7.3 g
    14%

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