Recipes by chef Nicola Ranieri
Almond cake for 12 persons
300 gr. shelled almonds
150 gr. sugar
150 gr. milk chocolate
150 gr. butter
6 yolks of eggs
1 small packet of yeast
1 small glass of Cointreau
125 gr. flour
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Shell and skin the almonds. Put the almonds and chocolate into a food processor and chop finely. Soften the butter add the sugar, yolks, flour, cointreau, whisked egg whites and the almonds and chocolate. Mix gently with a wooden spoon. Butter and flour a cake tin pour in the cake mixture and bake at 180° C (356° F) for 25 - 30 minutes. Cool and serve.
Text written and translated with a little imagination by Nicola Ranieri ©
versione italiana