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..
Aucun commentaire:
Enregistrer un commentaire