With the cold snap that hit the east coast, nothing is better than sweet almond biscuits, which warm homes and appetites! You will accompany it with some candied orange flavored with orange flower water. For the fresh and exotic touch, add a little vanilla ice cream, and chopped kiwis.
Ingredients: Moist Almond Cake
For 6 to 8 people:
- 3 eggs
- 1 1/2 cups (200 g) of sugar
- 1 1/2 cups (120 g) ground almonds
- 3/4 cup (40 g) cornflour
- 4 oranges
- 5 tbsp (80 g) butter
- 1 csp orange blossom water
- 1 pt (½ liter) of vanilla ice cream
- Cinnamon powder
In a bowl, beat the eggs with 1/2 cup (80g) of sugar until obtaining a white and fluffy mixture. Add the almond powder, cornstarch and zest of an orange. Mix to a smooth paste while incorporating melted butter. Pour batter into muffin molds and bake at 340°F (170°c) for 25 minutes. Let cool and unmold.
Peel the oranges and cut them raw meat between the membranes. Them cut them into small cubes. Sprinkle with 6 tablespoons of sugar. Add the orange flower water. Cook over low heat until evaporation of water and getting a thick syrup.
Cut into the almond cakes in 2. Top with vanilla ice cream and candied orange. Garnish with a kiwi and sprinkle with cinnamon.
Moist Almond Cake, Orange Confit and Vanilla Ice
Tell us what you think of this recipe.
Did you modify it? Would you make it again?