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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour hot water over the almonds to cover and let them soak at least six hours; skin them. | 2. Pre-heat the oven to 325 degrees F. | 3. Butter a 9" springform pan generously; cut a piece of parchment to fit the bottom; lay it in the bottom, press, and turn so that the parchment is buttered on both sides; lightly flour the pan. | 4. Chop the nuts roughly, then grind them a little at a time; to qoute Ms. Kennedy, "they should be neither too coarse not too fine.". | 5. Beat the egg whites until fluffy; add the salt and continue beating until they are stiff. | 6. Add the yolks one by one and continue beating until incorporated. | 7. Mix the dry ingredients together and, beating at low speed, gradually add them to the egg mixture. | 8. Add the brandy and almond extract, mix well and pour into the prepared pan. | 9. Bake for 1 and 1/4 hours in the middle of the oven. | 10. Let the cake get cold before removing it from the pan. | 11. This moist, textured cake keeps almost indefinitely if stored in a cool dry place--preferably not the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1/2	lb		2004.8807	0.0	0.0	226.7965
egg	5		separated	357.5	1.8	31.4	23.775
salt	1/2	teaspoon	coarse	-	-	-	-
sugar	1/2	lb	granulated	278.9596	52.3446	8.7317	4.3545
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
purpose flour	1	tablespoon		-	-	-	-
brandy	1	tablespoon		-	-	-	-
almond extract	1/4	teaspoon		-	-	-	-

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