This almond cake without butter, oil and yeast takes its cue from a traditional dessert of Puglia, the Altamura pink almond cake, soft and scented with cinnamon and Strega liqueur. A easy recipe that with a few flakes of chocolate is super greedy!
Ingrediants
- 6 eggs
- 50 g of flour
- 300 g of peeled almonds
- 170 g of sugar
- 1 glass of Strega liqueur
FOR THE CAKE:
- 1 teaspoon of lemon juice
- 1 pinch of cinnamon
- About 100 g of chocolate flakes
- powdered sugar for finishing
FURTHERMORE:
How to prepare: Almond cake without butter, oil and yeast
A soft and fragrant snack cake: here she is Almond cake without butter, oil and yeast. We took inspiration from a typical recipe of Puglia, that of Altamura pink cake which, in its various versions, is usually united by these three characteristics. In some cases, it can be found without flour, such as caprese.
The dessert is moist and soft inside: a few flakes of chocolate make everything more delicious, while the cinnamon and the Strega liqueur give a pleasant aroma, which can already be felt during cooking! Of almond sweets there are really many: for chocolate lovers there is the almond and chocolate cake, those who are attracted by the scent even before the taste then choose the lemon and almond cake, while for those who make simplicity their motto the almond cake.
If you are looking for desserts without any ingredient because they are intolerant or simply because you don’t have it at home, browse the gallery 30 “without” recipes for very greedy desserts.
OTHER DELICIOUS RECIPES: Almond cake with pears and chocolate, Bread cake, blackberries, apples and almonds, Tart with almond cream and lemon wedges
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
50 min – 60 min
- Portions
-
6
How to prepare: Almond cake without butter, oil and yeast
Making almond cake without butter, oil and yeast is easy. Finely blend the almonds with a powerful mixer together with half the sugar: you will need to obtain a fine flour. In a bowl (or with the mixer) whisk the egg yolks together with half of the remaining sugar.
Add the sifted flour, almond flour, cinnamon and liqueur. Whisk the egg whites with a teaspoon of lemon juice, add them to the mixture a little at a time, always mix in the same direction with a wooden spoon.
Add the chocolate flakes and mix. Pour the mixture into a mold (diameter 24 cm) lined with baking paper.
Bake in a preheated oven at 160 ° for about 50-60 minutes. Remove, let the almond cake cool without butter, oil and yeast, turn it out of the mold on a serving dish and sprinkle it with icing sugar.
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