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| Cake Recipes |
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| Ingredients For Pastry |
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1. Flour |
1 1/2 Cup |
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2. Palm Butter |
1/4 |
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3. Egg Yoghurts |
4 |
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4. Sugar |
1/2 Cup |
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5. Salt |
1/2 Teaspoon |
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6. Vanilla Extract |
1 Teaspoon |
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| Ingredients For Filling |
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1. Sugar |
2/3 Cup |
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2. Corn Starch |
1/4 Cup |
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3. Baking Powder |
1/2 Teaspoon |
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4. Palm Butter |
1/4 |
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5. Eggs |
3 |
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6. Ground Almonds |
3/4 cup |
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7. Chopped Almonds |
1 Cup |
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8. Salt |
1 Pinch |
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| Directions For the Pastry |
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- In a food processor or in a bowl mix together all the pastry ingredients to form a soft dough.
- Place this mixture in the refrigerator for 30 minutes.
- Then take it out and roll it of a size 11 or 12 inches of a pie.
- Line a 11 or 12 inch pie or tart pan.
- Prick the base and chill for 15-20 minutes.
- Preheat the oven at 375 degrees F.
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| Directions For the Filling |
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- In a pan heat 1/3 of the butter.
- Add the chopped almonds and soughed them over medium flame till brown.
- Turn off the fire and let the mixture cool.
- In a separate pan take the remaining melted butter and add the grounded almonds and sugar.
- Add eggs one at a time beating nicely after each addition till the mixture is light and fluffy.
- In a separate bowl sift the corn starch with the baking powder and salt and then fold it into the almonds mixture.
- Pour this mixture into the earlier prepared base and bake for 10-12 minutes or until the batter begins to sat.
- Now quickly spread the chopped almonds over the top and return the pan to the oven and continue breaking for 20 minutes or until the pastry is brown.
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