Magic Almond Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • Pre-heat oven to 160°C Grease and flour a round springform tin.
  • Beat egg whites until very stiff.
  • 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.
  • Gently fold the beaten egg whites into the torte mixture. Do not overmix.
  • Pour into the tin and bake for 45 minutes or until golden in colour.
  • Cool and top with icing if desired.
  • NOTE: for non-alcoholic substitution use 2 tablespoons of water and brandy essence in place of the brandy or liquer.
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