This simple almond cake is a traditional Italian recipe and one of my favorites. It has a firm, but fairly light texture and is an ideal mid-afternoon snack. I hadn’t baked one in a long time so when there didn’t seem to be enough batter to fill the pan I thought my memory might be faulty and that it would somehow double as it baked. Considering the fact that it contains no baking powder and very little flour that seemed unlikely, but I went ahead and put it in the Sun Oven anyway. I was also surprised to find that it was ready after only 45 minutes. Its baking time in a conventional oven is an hour at 350˚F so I expected it to take at least that long in the Sun Oven. And no, it didn’t expand during baking. I can’t believe it wasn’t until I tasted it, after taking the picture, that I figured out what went wrong – I forgot the sugar! So the Sun Oven definitely was not to blame.
Here’s the recipe. Hopefully yours will come out better than mine.
10 ounces raw almonds, about 2 cups
1 1/3 cup granulated sugar (very important)
8 egg whites
1/2 teaspoon salt
The peel of 1 lemon, grated
6 tablespoons flour
Butter for greasing the pan
Set Global Sun Oven out to preheat. Generously grease a 8- or 9-inch springform pan with butter.
Put the almond and sugar in a food processor, pulse until ground to a fine consistency. Beat the egg whites with the salt until they form stiff peaks. Gently fold the almond mixture and the lemon peel a little at a time. Fold in the flour, a little at a time, shaking it through a sifter. Pour the batter into the prepared pan, shaking the pan to level it off. Bake in Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Set pan on a rake, unlock the hoop. Cool on base until lukewarm then loosen and cool completely on rack.
Makes 6 to 8 servings.