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Almond cake recipe mary berry. Add the sugar, flour, egg and almond extract and mix together until combined. Put the tin into the oven and bake for one and a half to two hours. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl.
Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round.
I have tried the cake with super fine almond flour, which is powdery and almost white in colour. I have tried it in this recipe but cannot recommend it. It absorbs more liquid than regular almond flour / ground almonds and I found the cake ended up being too dense. ) Beat your eggs until they’re fluffy and have increased in size.
In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one-third of the berries in a small bowl for garnish. In a large bowl, using a handheld electric mixer, beat the eggs with the granulated sugar and rosewater, if using, at medium-high speed until very thick and glossy, about 12 minutes.
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