Panque de Almendra
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 4 large eggs, separated
Preparation Preheat the oven to 350°F. Butter and flour an 8 x 5-inch loaf pan or an 8-inch Bundt cake pan. In a large bowl, beat the egg yolks and sugar together until the mixture is thick and lemon-colored and falls from the beaters in a ribbon. Stir in the ground almonds. Sift the starch and salt together. Beat into the almond mixture alternately with the milk, in three additions. In a deep bowl, beat the egg whites to stiff peaks; fold into the almond batter. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The Food and Life of Oaxaca
Preparation Preheat the oven to 350°F. Butter and flour an 8 x 5-inch loaf pan or an 8-inch Bundt cake pan. In a large bowl, beat the egg yolks and sugar together until the mixture is thick and lemon-colored and falls from the beaters in a ribbon. Stir in the ground almonds. Sift the starch and salt together. Beat into the almond mixture alternately with the milk, in three additions. In a deep bowl, beat the egg whites to stiff peaks; fold into the almond batter. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The Food and Life of Oaxaca
