Sherry almond cake

Name: Sherry almond cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 2 Vanilla beans; 12 Eggs (Gr. M); 400 g + 2 tablespoons icing sugar; 7-10 Tbsp grated rind of; 1 untreated lemon; 1/2 TEASPOON ground cinnamon; 4 TABLESPOONS Cream sherry; 450 g + approx. 50 g ground; 7-10 Tbsp Almonds; 7-10 Tbsp Grease; 40 whole almonds; 7-10 Tbsp skinless

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

2 Vanilla beans
12 Eggs (Gr. M)
400 g + 2 tablespoons icing sugar
7-10 Tbsp grated rind of
1 untreated lemon
1/2 TEASPOON ground cinnamon
4 TABLESPOONS Cream sherry
450 g + approx. 50 g ground
7-10 Tbsp Almonds
7-10 Tbsp Grease
40 whole almonds
7-10 Tbsp skinless

Directions

1
Score the vanilla pods lengthwise and scrape out the pulp. Separate the eggs. Mix the egg yolks and 400 g icing sugar with the whisk of the hand mixer until creamy. Stir in vanilla pulp, lemon zest, cinnamon and sherry. Fold in 450 g ground almonds by the spoonful. Beat egg white until stiff, fold in
2
Grease a fat pan (approx. 32 x 39 cm) and sprinkle with 50 g ground almonds. Spread the mixture on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 40-45 minutes. Let it cool down
3
Roast whole almonds in a pan without adding extra fat until golden brown. Take them out and let them cool down. Dust the almond cake with 2 tbsp. icing sugar. Cut into approx. 40 lozenges and decorate with the roasted almonds