Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup Flour
- 1 tsp Baking powder
- 2/3 cup Sugar
- 8 oz Unsalted butter, Med-hard consistency
- 1 tsp Almond extract
- 1 pch Salt
- 1 x Egg yolk
- 1/2 x Egg white
- Slivered almonds (optional)
- =
Directions
Grease a 1 1/2 X 8" round cake pan and dust it with flour. Mix the flour, baking powder and sugar. Cut in the butter. Make very sure that the butter is neither too hard nor too soft (remove from fridge 1 hour before using.)
Mix well. Add almond extract, salt and egg yolk. Mix well or just grease your hands and knead the dough, until it is very smooth. Place the dough into the prepared pan and press down firmly. Brush the top generously with the egg white. Slivered almonds may be placed on the top of the cake for extra flavor. Bake 350 F. for 35 minutes. Allow to cool thoroughly before serving.