First off, I bought this on Amazon because the stuff I could find locally was much more expensive. I've liked Bob's Red Mill products in the past, so I decided to take the plunge and order this so I could make cake.
Yes, I bought this for one recipe, and it works well for it. Some people complained about the grind of the product, but I don't really find it to be a problem. The texture is fine for my needs, and with each bag being cheaper than the alternatives I can find locally (which tend to come in smaller quantities), I'm happy with the purchase. There's enough for me to make about 8 cakes with one of these orders, so it's a nice occasional treat.
Recipe
Ingredients:
-250 grams almond meal
-200 grams sugar
-rind of 1/2 lemon (don't go into the white part of the rind because it may make the cake bitter)
-cinnamon (I just put in enough to slightly change the color of the batter)
-almond flakes (optional)
-4 eggs (sometimes I need to use 5 if the batter is too thick)
-powdered sugar and unsweetened yogurt to serve (optional)
*Preheat oven to 200* Celcius
1) Mix the sugar and almond meal.
2) Stir in cinnamon, lemon rind, and almond flakes.
3) Beat the eggs together in a separate bowl.
4) Mix the beaten eggs into the dry mixture.
5) Pour into a small pan. (I've had bad luck using glass pans; the cake tends to stick even if the pan is greased, and it is extremely hard to get the center to cook correctly. The person who taught me the recipe swears by glass pans with this cake, though, so YMMV. I think that a lot of the end result is dependent on your oven, so use your judgement. I prefer round, nonstick metal pans for this.)
6) Cook for 20 minutes, or until the top is golden brown.
7) Sprinkle with powdered sugar. Serve with unsweetened yogurt sprinkled with cinnamon.
Blanched Almonds
