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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In beater, cream butter and then add eggs, one at a time continuing beating,add milk, alternating with pre-sifted dry ingredients, beating all the time. | 2. Add almond extract. Pour into greased and floured cake pan. | 3. Bake at 350° C (convert to Fahrenheit) until tested with a drinking straw, it comes out clean. | 4. Frost. | 5. Instructions for Frosting: | 6. Beat whites to stiff peaks stage, and add the sugar very gradually, without stopping beating. | 7. Add the almond extract and then the ground or chopped almonds. | 8. Mix everything and frost the cake, in pan or out of it. | 9. Put again in moderate-heat oven just for a few minutes for frosting to brown a bit. | 10. Let cool and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups	sifted	-	-	-	-
baking powder	3	teaspoons		7.314	3.8226	0.0	0.0
salt	1	teaspoon		-	-	-	-
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
butter	1/2	cup		684.0	31.428	21.372	57.6
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
almond extract	1	teaspoon		-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
dark brown sugar	1	cup		-	-	-	-
almond	1/2	cup	blanched toasted ground	963.56	0.0	0.0	109.0
almond extract	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.