Another perfect recipe of Roman-Jewish cuisine.
During Easter, the Jews cannot take leavened dishes and this sweet recipe does not include the use of yeast or baking powder.
Its goodness is comparable to the ease in its realization.
Excellent for dessert after a meal or as a snack. I do not find it very suitable for breakfast.

Almond cake

  • Preparation time: 60 minutes
  • Ingredients for a 7 7⁄8 inch cake pan
  • Difficulty: Easy recipe

  • Ingredients
  • 4 eggs
  • 180 gr or 6 oz of sugar
  • 180 gr or 6 oz of almond flour
  • 3 tablespoons of Maraschino liqueur
  1. Instructions
  2. Whisk the egg whites in a bowl and gradually add half the sugar.
  3. In another bowl, whip the egg yolks with the other half of the sugar.
  4. Add the liqueur and then the almond flour to the whipped yolks.
  5. Add the whipped egg whites with a spatula using delicate movements from the bottom upwards.
  6. Pour into a greased and floured pan.
  7. Bake in a preheated oven at 325°F for around forty minutes.

Tips to ensure the success of the dish:

  • Maraschino can be substituted by another type of sour cherry liqueur.
  • As a Jewish prescription, the eggs must be opened separately one at a time to check that it is “perfect”: white, without impurities inside and with the correct yolk. Only then can they be combined with the rest of the yolks and egg whites.
  • It would be advisable to add the egg whites in three times. In the first one, you can also mix with the whisk. In the second and third addition instead the compound should be mixed more and more gently.
  • Do not open the oven during cooking. If the mixture is too dark, it is advisable to lower the oven temperature. Once baked the cake tends to sink a bit but that is normal.