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Ingredientes
- 2 ounce Slivered almonds, minced
- 1/3 c. Butter or possibly margarine, softened
- 1/3 c. Shortening
- 1 1/4 c. Sugar
- 3 x Large eggs, separated
- 1 tsp Grated lemon rind
- 2 Tbsp. Lemon juice
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 2 1/3 c. Sifted all-purpose flour
- 2 tsp Baking pwdr
- 1/4 tsp Baking soda
- 3/4 tsp Salt
- 3/4 c. Lowfat milk
- 1/2 tsp Cream of tartar
- 1/4 c. Sugar
- 1 whl almond Apricot glaze, see recipe
Direcciones
- Sprinkle minced almonds into a well-greased 10-inch Bundt pan; set aside.
- Cream butter and shortening; gradually add in 1 1/4 c. sugar, beating well at medium speed of an electric mixer. Add in egg yolks, and beat well. Add in lemon rind, juice, and flavorings; beat well.
- Combine flour, baking pwdr, soda, and salt. Add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix. Mix after each addition; set batter aside.
- Beat egg whites (at room temperature) and cream of tartar till foamy.
- Gradually add in 1/4 c. sugar, beating till stiff peaks form; fold egg white mix into batter.
- Pour batter into prepared pan. Press whole almond just below surface of batter. Bake at 350 F for 50 to 55 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min; remove from pan, and let cold completely on a wire rack. Drizzle Apricot Glaze over cake.
- Yield: one l0-inch cake.
- Note: Cake texture and taste is very similar to a batter bread.
- Notes: Make Almond Legend Cake every New Year's Eve for a fun tradition at your house. Somewhere hidden in the baked cake will be a single whole almond. Whoever gets the almond in their slice of cake, according to legend, will enjoy good fortune during the year.
