Belgrade Almond Cake

Name: Belgrade Almond Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Serbian
Ingredients: 50 g/1¾ oz/heaped ⅓ cup self-raising flour, sifted, plus extra for dusting; 8 eggs, separated; butter, for greasing; slivered toasted almonds, to decorate; 380 g/13½ oz unsalted butter; 1 vanilla pod, split lengthways and seeds removed; 1.2 l/40 fl oz/4¾ cups milk; 1 tbsp plain flour; 10 egg yolks; 100 g/3½ oz/⅔ cup blanched almonds, finely chopped; 125 g/4½ oz/heaped ½ cup caster sugar

Preparation info

Serves
12

Difficulty
Easy
Ready in
1 hr 20

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

I can remember eating a cake like this one with my Belgian cousins as a child and being surprised even then by the unusual method used to make it. My mother had shown me how to cream the butter and sugar first, then add all the other ingredients, but this very rich, delicious cake is made very differently.

Ingredients

Cake

butter, for greasing
50 g/1¾ oz/heaped ⅓ cup self-raising flour

Europe
Belgrade
Cake
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Grease a 28cm/11¼in deep cake tin with butter, then dust with flour and tip out any excess.

To make the cake, beat the egg yolks and sugar in a mixing bowl until pale, then add the chopped almonds. In a separate bowl, whisk the egg whites