Traditional Norwegian Gluten Free Almond cake

用杏仁粉来代替面粉的蛋糕有一种天然的香气，

杏仁粉的独特香气也给蛋糕带来不一样的味道~

好唷！

食谱取自：
http://thecountrybasket.com/traditional-norwegian-food-confectionery-cake-bar-recipe

Ingredients

• 1 Lb raw, plain almonds plus small handful, divided
• 1 Lb confectioners sugar
• ¾ tsp baking powder
• 1½ tsp vanilla sugar
• 7 egg whites, room temperature is preferred
• Frosting:
• 6 egg yolks
• scant ⅔ c heavy cream (9 Tbsp)
• ⅔ c granulated sugar
• 1/1/2 tsp vanilla sugar
• 10 Tbsp (2/3 c) softened butter
• (the small handful almonds from above)

Instructions

1. Cake:
2. Line a 13×9 in. pan with greased parchment paper.
3. Preheat oven to 350°F (175°C)
4. Put 1 Lb almonds in food processor or blender, and grind to almond meal consistency.
5. In a separate, large bowl, mix together confectioners sugar, baking powder and vanilla sugar. Add the ground almonds, mix well.
6. Whip the egg whites until stiff peaks form and the mass stays in bowl when tipped upside down.
7. Gently fold into the stiff egg whites into the dry almond mixture, just until blended. Do not over mix!
8. Spread batter in the parchment paper lined pan.
9. Bake at 350°F for 45 minutes.
10. Let cool in the pan, Cake will be very fragile, so handle gently.
11. Either keep the cake in the pan, or carefully invert onto a cutting board or serving platter to be frosted and cut.
12. Frosting:
13. In heavy, medium sauce pan over medium to medium / high heat,, bring to a boil egg yolks, cream, granulated sugar, and vanilla sugar while stirring constantly.
14. Let cool completely.
15. Add softened butter and beat until smooth.
16. Frost the cake once it has cooled down completely.
17. Chop a small handful of nuts, and sprinkle over the frosting to decorate.
18. Set in the refrigerator for several hour or overnight, to allow the frosting to firm up, then cut.