With an updated stash of sweet Southern almonds, it was time to create a new batch of Chinese Almond Tea.
I doubled the recipe this round, which consequently meant that the amount of resulting almond pulp also doubled. Extensive research and four attempts (cookies, biscuits, cupcakes - you name it!) to re-use the sodden grains later, one emerged triumphant.
I doubled the recipe this round, which consequently meant that the amount of resulting almond pulp also doubled. Extensive research and four attempts (cookies, biscuits, cupcakes - you name it!) to re-use the sodden grains later, one emerged triumphant.
A chiffon cake recipe was modified to yield a moist, aromatic specimen ideal for both breakfast or afternoon snack.
Though not exactly gluten-free, it retained its form as well as depth of flavour despite the greater pulp to flour content
Though not exactly gluten-free, it retained its form as well as depth of flavour despite the greater pulp to flour content
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Ingredients
(Recipe inspired by and adapted from Cooking Tree)
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1 g (pinch) salt
- 1/3 cup + 1/4 cup vegetable oil
- 70g (approx. 1/2 cup) milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup almond pulp *
- 3/4 cup all-purpose flour *
- 1 tsp baking powder
- 4 egg whites
- 50g (approx. 1/3 cup) granulated sugar
Directions:
1) Preheat the oven to 170 C / 340 F. Grease a round cake pan (or angel food cake pan).
2) In a large bowl, beat egg yolks, both sugars, and salt until pale yellow ribbons form.
3) Add in vegetable oil. Mix well to incorporate.
4) Add in milk, vanilla extract, and almond extract. Mix well to incorporate.
5) Add in almond pulp and combine well.
6) Sift in flour and baking powder. Mix well to incorporate, but refrain from overworking the mixture as the resulting product will become stiff after baking.
7) In a medium bowl, beat egg whites to soft peaks. Gradually add in sugar and continue to beat until stiff peaks form.
7) Transfer to cake pan, and smooth out the surface.
8) Bake for 40 to 45 minutes if using a chiffon cake or angel food cake pan. If using a regular round pan, extend the baking time by 15 to 20 minutes, baking in 5- to 7-minute intervals whilst checking doneness in the centre of the cake. Once the surface of the cake turns golden brown and a toothpick emerges clean, halt the cooking process immediately.
9) Let cool and remove from pan.
10) Serve and enjoy!
Notes
- The original recipe by Cooking Tree utilized metric units (ie. grams), though these amounts have been converted to cups and/or tsps for improved clarity.
- While the initial recipe called for both baking powder and baking soda, the latter was omitted in this rendition and a greater amount of baking powder was added to compensate. Texture-wise, there were no distinct deviations from the sample (as far as I could perceive).
(Recipe inspired by and adapted from Cooking Tree)
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1 g (pinch) salt
- 1/3 cup + 1/4 cup vegetable oil
- 70g (approx. 1/2 cup) milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup almond pulp *
- 3/4 cup all-purpose flour *
- 1 tsp baking powder
- 4 egg whites
- 50g (approx. 1/3 cup) granulated sugar
Directions:
1) Preheat the oven to 170 C / 340 F. Grease a round cake pan (or angel food cake pan).
2) In a large bowl, beat egg yolks, both sugars, and salt until pale yellow ribbons form.
3) Add in vegetable oil. Mix well to incorporate.
4) Add in milk, vanilla extract, and almond extract. Mix well to incorporate.
5) Add in almond pulp and combine well.
6) Sift in flour and baking powder. Mix well to incorporate, but refrain from overworking the mixture as the resulting product will become stiff after baking.
7) In a medium bowl, beat egg whites to soft peaks. Gradually add in sugar and continue to beat until stiff peaks form.
7) Transfer to cake pan, and smooth out the surface.
8) Bake for 40 to 45 minutes if using a chiffon cake or angel food cake pan. If using a regular round pan, extend the baking time by 15 to 20 minutes, baking in 5- to 7-minute intervals whilst checking doneness in the centre of the cake. Once the surface of the cake turns golden brown and a toothpick emerges clean, halt the cooking process immediately.
9) Let cool and remove from pan.
10) Serve and enjoy!
Notes
- The original recipe by Cooking Tree utilized metric units (ie. grams), though these amounts have been converted to cups and/or tsps for improved clarity.
- While the initial recipe called for both baking powder and baking soda, the latter was omitted in this rendition and a greater amount of baking powder was added to compensate. Texture-wise, there were no distinct deviations from the sample (as far as I could perceive).
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