le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

mercredi 8 février 2012

Almond cake with muscovado sugar

This cake is my mom’s favorite. The muscovado sugar gives a special rough taste that goes perfect with grounded almonds. You can eat it like that (in this case is light) or with his mascarpone cream (in this case is not light, but please don’t feel guilty).
muscovado sugar

Preheat oven 180°C. Ground in the blinder 200g organic almonds (with the brown skin), mix it with 200g muscovado sugar and 100g soft butter. Add 100g flour and 2tsp baking powder. Beat 8 egg whites until you have soft peaks, add it gently to your batter with a spatula. Grease with butter and dust with flour a 24cm pan. Spread your batter into and put in the oven for 20 minutes or until you put a wooden stick into and it comes out clean.

You really want to know how to make mascarpone cream?  mix 8 egg yolks, 500g mascarpone and 8 tbsp icing sugar..

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