Ingredients

– 5 eggs

– I margarine cup of sugar

– ½ cup of all-purpose flour

– 1 teaspoonful of baking

powder

– -1/4 tablespoonful of

almond extract

– -2 cups of very finely

ground blanched almonds

– -1/8 tablespoonful of salt

and ½ of tarter

– 1tablespoonful of grated

lemon feel

– ¾ cup of finely chopped

blanched almonds.

 Method

-In a large bowl, beat egg yolks until light gradually.

– Add half cup of the sugar, beat­ing until thick lemon coloured.

-In a bowl combine flour and baking powder.

-Add almond extract and one cup of the grounded almonds (Mix until nuts are well distributed)

– In another bowl beat egg until foamy. Add salt and cream of tar­tar, beating until soft peaks form.

-In a remaining ½ cup sugar. Fold in lemon peel and remaining ground almonds.

-Stir a quarter of the egg mixture and blend. (Gently mould mix­ture).

-Turn into a greased 9 by 13- inch baking pan. (Bake in a 350 degrees oven for 20 to 25 minutes until top springs back when light­ly touched.

– cool in pan on a rack for 10 minutes. Meanwhile prepare the lemon syrup.

– Cut cake into diamond- shaped pieces (make 4 length wise cuts in cake, then cut diagonally 11/4 inches apart).

-Pour hot syrup over cake and sprinkle with chopped almonds. Let cool completely.

 Method

-In a small pan, combine ¾ cup sugar, three table­spoonful of lemon juice and ¼ cup water.

Bring to a boil over high heat and cook just until sugar is dissolved.

Source; Recipejoint

Homemade almond milk

-2 cups raw almonds

-3 cups filtered water

– Vanilla extract, dates, or cinnamon, to taste

Preparation

-Soak raw almonds in water for 6-8 hours or overnight to make them softer and easier to blend.

-Drain and rinse the soaked almonds, then combine them with water in a blender

-Strain the blended mixture to separate the solids (almond pulp) from the liquid (al­mond juice).

-Taste and adjust sweetness or flavour with natural sweeteners or extracts like (dates or cinna­mon)

-Keep refrig­erated and drink within a week.