Name: Pesach Almond Cakes
Yield: Serves Sixteen
Cuisine: French
Ingredients: 150 ml/¼ pint/⅔ cup brandy; 200 g/7 oz/1¾ cups icing (confectioners’) sugar; 90 g/3½ oz/scant 1 cup flaked (sliced) almonds; 50 g/2 oz/½ cup matzo meal; 350 g/12 oz/3 cups ground almonds; 1.5 ml/¼ tsp salt; 30 ml/2 tbsp vegetable oil; 250 g/9 oz/1¼ cups sugar; 300 g/11 oz/1⅓ cups brown sugar; 3 eggs, separated; 7.5 ml/1½ tsp almond extract; 5 ml/1 tsp vanilla extract; 150 ml/¼ pint/⅔ cup orange juice

Preparation info

Serves
Sixteen

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Almond cake such as this probably has its origins in the Jewish community of Venice. Its popularity was spread by Catherine de Medici when she became queen of France in 1547.

Ingredients

350 g/12 oz/3 cups ground almonds
50

Method

Preheat the oven to 180°C/350°F/Gas 4. Lightly grease two 30–38cm/12–15in square cake tins (pans).
Put the ground almonds, matzo meal and salt in a bowl and mix together.

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Pesach Almond Cakes

Ingredients

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