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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup ground almonds 8 egg whites 1/2 teaspoon cream of tartar 2 teaspoons almond extract 1 1/4 cups sugar 1 cup flour sifted 1/2 cup sliced almonds Instructions: Preheat oven to 325. Butter a tube pan with Pam (oil/ butter spray) . Coat the bottom and sides of the pan with ground almonds. Set aside. In a large grease free bowl beat the egg whites with an electric beater till foamy. Add the salt and the cream of tartar. Beat on high speed until the egg whites form into soft peaks. Add almond extract. Gradually add the sugar. Beat till you have stiff peaks. With a rubber spatula gradually and delicately fold in the flour. Spoon the batter delicately into the tube pan. Sprinkle the top of the batter with the sliced almonds and place immediately in the preheated oven. Let bake @ 45 minutes or until a cake tester comes out clean. Immediately turn the cake out of the pan. Enjoy. This Recipe is a great way to use up any egg whites you have left over from other recipes.The recipe originally came from the New York Times Magazine in April of 1994. They recommend you serve it with lemon curd, and raspberries. I find that it tastes great alone with a dollop of whipped cream and some fresh strawberries. The cake is not overpoweringly sweet and works great as a snack as well as for breakfast. |
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