Almond Cake and Raisin Grapes

This recipe for almond cake and raisins is for more exquisite palates ... Special ...

See complete recipe below.

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Almond Cake and Raisin Grapes

Site Author's Comment

Recipe for almond cake and raisins: this is a cake of almonds and grapes raisins for coffee. This cake is mouth watering. This recipe is made with orange and lemon zest that adds a special touch to the taste. The result is very good. This recipe has difficulty level 4. It means that it is an easy almond cake and raisins. Just doing it to know ... See the recipe below.

Ingredients

2 (cup) wheat flour

1 (pinch) salt

1 (tablet) yeast

5 (tablespoon) sugar

2/3 cup warm milk

3 eggs

2/3 dark raisins

1 grated orange peel

1 (peel) grated lemon

(to taste) icing sugar

Almond Preparation Method

2. As soon as it begins to boil, add the almonds

3. Leave to boil for 5 minutes

4. Pass the almonds in cold water

5. Remove the skin from the almonds with your fingers

6. Chop rough-skinned almonds (in large pieces) with a knife or blender

7. Grease a round shape with a hole in the middle

8. Add on the bottom of the form the almonds spreading on the sides

How to prepare the pasta

1. Beat the eggs and separate

2. Put the wheat flour, salt, baking powder and sugar.

3. Slowly add the warm milk

4. Add beaten eggs

5. Slowly add the melted butter

6. Beat the batter until well blended.

7. Add dark raisin, orange peel and lemon peel

8. Put the dough into the shape with the almond

9. Cover the shape with a dishcloth and let the dough grow to the edge of the shape

10. Put in the oven to roast over medium heat for 40 to 45 minutes

11. Cold Offset

12. Sprinkle with icing sugar

Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all Ingredientsin the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift the sugar and flour before starting the dough.

Tips to follow during the preparation

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake

Utensils and Equipment

Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.

If the shape is round, 20 to 25 cm in diameter. If it is rectangular, 30 to 40 cm in length. The round shapes with a hole in the middle are also very good. Give preference to the tall shapes for the cake to grow.

To stir the dough by hand, use a wooden spoon or a spoon (wire spoon) or the spatula removed from the electric mixer and a standard spatula to remove the flour from the edge of the bowl.