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Almond ring cake

50 % almond meal (Blaeched)


  • 500 grams caster sugar

  • 500 grams bleached almond meal

  • 4 egg whites

  • 6 -7 apricot kernels, crushed or for the adventurous, 5 Bitter almond kernels instead

  • 1/4 capful Almond essence


  • 1.

    Put it all into the mixer,exept the last eeg white, this is added to get the right consistence, add more if another is needed

  • 2.

    Dont throw the remnanrts out, it will be needed for the icing later

  • 3.

    Mix in a non metllic bowl, then put it int the microvawe and useing defrost setting warm uo for 10 - 12 seconds and mix again

  • 4.

    Keep this up until the mass is at around blood temperature

  • 5.

    Take it out of the bowl and roll out to thumb size lenghtsCut to make rings, each one an inch longer and press to make the roof ridge shape

  • 6.

    Use a ring set to get them right and round shape

  • 7.

    (All mistakes will be eaten by kids between 2 and 82 years old)

  • 8.

    Bake for 5 to 7 minutes at 225 C until just browning on the top ridge

  • 9.

    You can also make 3 inch sticks as well

  • 10.

    When cold, make icing from icing sugar and egg white, pipe zig zag line across the cakes or rings

  • 11.

    Stack the rings, yse melted sugar to glue them together, but careful, it really burns


The "handles" are made with 35 % flour and are rolled out to pencil thickness, bent at excactly the same shape
stick on with caramel, icing will not last

The cake freezes well

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