It is not a secret that I have a sweet tooth and I love cakes. In truth, my whole adventure with cooking started with baking. But I do know that cakes – although delicious – are not really the healthiest option. I do try to bake healthier versions with less sugar, no butter, no gluten etc. but it doesn’t change the fact that sometimes I do fancy a heavier cake. That is why I came up with an idea of baking… small cakes. So I use smaller baking tins and obviously end up with less cake and smaller portions. Thanks to this, I can still enjoy a piece of heavier cake but it is a much smaller piece, and after having it, I don’t feel guilty!
For this Almond Cake I used an 18cm-diameter tin which – when I saw it in a shop for the first time – looked so tiny. But you can easily divide this cake into 8 portions. But if you have guests or you fancy a bit more of it, you can simply double the ingredients, use a bigger tin and extend baking time (for the whole cake with the filling) by approx. 10-15 minutes.
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- <div class=”nobullets”>Base:</div>
- 100g diced butter plus extra for greasing a baking tin,
- 125g plain flour,
- 40g sugar,
- 1 egg yolk,
- <div class=”nobullets”>Filling:</div>
- 30g sugar,
- 2 egg yolks,
- 125g ground almonds,
- 3 egg whites,
- 1 tbsp Amaretto liquor,
- 100g raspberries.
- In a food processor (or manually) mix the butter and flour, add the sugar and egg yolk and quickly combine together; form a flattened ball and put it to a fridge for at least 1 hour.
- After that time heat up an oven to 200 Celsius degrees (180 for fan ovens) and grease a 18cm round baking tin with a removable base.
- Roll the dough between two pieces of baking paper (it is easier this way) and transfer it to the tin making sure the base and sides (min. 3-4 cm high) are covered.
- Bake in the oven for 15 min.
- Beat the egg yolks with the sugar and amaretto until creamy, add the almonds and stir.
- Whisk the egg whites till stiff and then add a few spoons to the almonds’ mixture to loosen it a bit, stir and add the rest of the whisked egg whites and stir again very gently.
- Pour on top of the baked base, decorate with raspberries and put to the oven (temperature decreased to 180 Celsius degrees or 160 for fan ovens) for 40-45 min.
