Tangerine-almond cake
Cakes
Armenian cuisine
The recipe for this delicious, full of citrus flavor and beautiful cake is inspired by a recipe I read in a small Bon Appétit magazine, Tastes of the World: “Flourless Lemon-Almond Cake” from Spain. I decided to use tangerines instead of lemons and to intensify their flavor made a tangerine puree; then added ½ of a cup more almonds, 2 more eggs and little more sugar. <br />For a more pronounced almond flavor I added almond extract; and also caramelized tangerine peel for the cake topping. <br />This cake would be equally delicious with any citrus fruit. <br />
Share:
0
10
0
Comments