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1 cup all-purpose flour (regular or instant blending)
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1/2 tsp. almond extract
1 cup sugar
1/2 cup finely chopped toasted almonds
6 Tbsp. hot milk

Line a deep 2-inch round pan 8 inches on bottom with waxed paper. Do not grease. Measure flour (don't sift) onto a square of waxed paper. Add baking powder and salt, stir well to blend. Beat eggs in bowl (large) until thick and light-coloured (about 5 minutes). Add sugar gradually, continuing to beat until light and fluffy. Add almond extract and beat well. Fold blended dry ingredients 1/4 at a time into egg mixture. Add chopped almonds and hot milk all at once and mix quickly. Spread batter evenly in prepared pan. Bake 375 F 25-30 minutes. Cool cake on wire rack. Run sharp knife around sides of pan to loosen cake. Shake out. Remove waxed paper. Split cooled cake in 3 layers.

Filling:

1 1/2 cups cold milk
1/2 tsp. almond extract
1 pkg. (4 oz.) instant pudding
1 can (20 oz.) pineapple tidbits (drained)
1/4 cup drained maraschino cherries cut in small pieces
1/2 pt. whipping cream, whipped
shaved unsweetened chocolate
maraschino cherries
toasted almond halves

Prepare instant pudding with cold milk and almond extract. Let stand 5 minutes. Add drained pineapple and cherries. Fold 1/2 cup whipped cream into pudding mixture. Spread pudding filling between layers of cake. Frost cake with remaining whipped cream. Decorate with shaved chocolate, cherries and almonds. Chill at least 1 hour before serving. Dessert can be made in the morning for serving in the eve. Serves 8 - 10. Submitted by Fran Derry, Summerside.