Simple Almond Cake in the Solar Oven
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.
Servings: 6
Calories: 495kcal
Equipment
- 1 Solar Oven Sun Oven or other box cooker type
- 1 Springform pan 8 or 9 inch
- 1 Food processor
Ingredients
- 8 Egg whites
- 1 Lemon peel grated
- 2 cups Raw sliced almonds
- 1 ⅓ cup Granulated sugar
- 6 tablespoon Flour
- ½ teaspoon Salt
- Butter for greasing the pan
Instructions
- Set Sun Oven out to preheat. Generously grease an 8 or 9-inch spring form 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.
Video
Notes
If you're wondering what it means to "Fold the flour", here is a link to a video that will help.
Nutrition
Calories: 495kcal | Carbohydrates: 62g | Protein: 15g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 262mg | Potassium: 416mg | Fiber: 6g | Sugar: 47g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg
