Almond Cake
3 1/2 teaspoons canola oil
5 1/2 ounces sliced almonds
3/4 cup granulated sugar
1/4 cup potato starch
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
3 egg yolk
2 tablespoons milk
5 egg whites

Mango Coulis
1 ripe mango
1/4 cup water
2 tablespoons dark rum
1 tablespoon lemon juice
2 tablespoons honey


1. Preheat the oven to 325 degree F.

2. Grease the bottom and sides of an 8 by 1 inch round mold with 1/2 teaspoon of the oil, and line the bottom of the mold with parchment pepper.

3. Place the almonds, 1/4 cup of the sugar, and the potato starch in the bowl of a food processor. Process until the nuts are finely ground. Add the butter, the remaining oil, all but 2 tablespoons of the remaining sugar, the vanilla, the egg yolks, and the milk, and process just until the mixture is smooth. Transfer it to a bowl.

4. In another bowl, beat the egg whites until firm; then add the reserved 2 tablespoons of sugar, and beat for a few seconds longer.

5. Fold the egg white mixture into the almond mixture, and transfer the batter to the greased mold. Bake at 325 degrees for 35 minutes, or until set. Cool on a rack.

6. Cut the mango in half lengthwise, and scoop out the flesh. Place the flesh in the bowl of a food processor, and process until smooth. Add the water, rum, lemon juice, and honey, and process until smooth.

7. To serve, unmold the cake, cut it into wedges, and serve it with the mango coulis.
Jacques Pepin suggests sprinkling sliced almonds on the cake batter just before it is baked to create a more festive presentation.
Almond Cake & Mango Couli
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