This simple almond cake is a traditional Italian recipe and may turn into one of your favorites. It has a firm, but fairly light texture and is an ideal midafternoon
snack.
In this recipe you'll need a springform pan and a food processor (to get a nice mixture).
Directions for Simple Solar Almond Cake
- Set Sun Oven out to preheat.
- Generously grease a 8- or 9-inch springform pan with butter.
- This 9 inch springform pan accommodates standard size recipes
- Fragile foods are easy to unmold with removable band and sturdy buckle
- With its premium nonstick surface made without PFOA, this pan allows you to make cheesecakes and other delicate desserts with no mess
- The pan diameter: base 9.8 inches, collar 9.3 inches and the interior is 8.8 inches. With a 3.1 inch height and 10 cup capacity.
- Made in America of domestic and imported materials and components.
3. Put the sliced almonds and sugar in a food processor, pulse until ground to a
fine consistency.
4. Beat the egg whites with the salt until they form stiff peaks. Gently fold the almond mixture and the lemon peel a little at a time.
5. Fold in the flour, a little at a time, shaking it through a sifter. Pour the batter into the prepared pan, shaking the pan to level it off.
6. Bake in Sun Oven until a toothpick inserted into the center of the cake comes
out clean, about 1 hour.
7. Set pan on a rake, unlock the hoop. Cool on base until lukewarm then loosen and cool completely on rack.
Makes 6 to 8 servings.
Get the Original Sun Oven Cookbook (only on Amazon)
- Fay, Matthew M (Author)
- English (Publication Language)
- 418 Pages - 06/01/2021 (Publication Date) - Independently published (Publisher)
Simple Almond Cake in the Solar Oven
Equipment
- 1 Solar Oven Sun Oven or other box cooker type
- 1 Springform pan 8 or 9 inch
- 1 Food processor
Ingredients
- 8 Egg whites
- 1 Lemon peel grated
- 2 cups Raw sliced almonds
- 1 ⅓ cup Granulated sugar
- 6 tablespoon Flour
- ½ teaspoon Salt
- Butter for greasing the pan
Instructions
- Set Sun Oven out to preheat. Generously grease an 8 or 9-inch spring form pan with butter.
- Put the almond and sugar in a food processor, pulse until ground to a fine consistency.
- Beat the egg whites with the salt until they form stiff peaks.
- Gently fold the almond mixture and the lemon peel a little at a time. Fold in the flour, a little at a time, shaking it through a sifter.
- Pour the batter into the prepared pan, shaking the pan to level it off.
- Bake in Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Set pan on a rake, unlock the hoop. Cool on base until lukewarm then loosen and cool completely on rack.
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