Steps for Almond Bundt Cake

• Take the almonds and finely chop them with a mixer. I used almonds with the skin, but if you prefer, you can use peeled ones to make your cake lighter. Once ground into almond flour, set aside.

  

• Separate the egg whites from the yolks, beat the egg whites until stiff, then beat the yolks with the sugar until you get a very light and frothy cream.

• Add the milk, oil, and almond flavoring to the yolks and mix at low speed.

• Gradually incorporate the chopped almonds, the all-purpose flour (previously sifted), and the baking powder. Continue to mix with the beaters until you obtain a homogeneous mixture. Now add the beaten egg whites, mixing with a spatula, with slow movements from top to bottom to avoid deflating them.

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• Grease and flour a bundt pan with a diameter of 9-10 inches, pour the batter, and cover the surface with sliced almonds and whole almonds.

• Bake in a preheated oven at 340°F and let it cook for 40 minutes, always adjust according to your oven. Before taking it out, do the toothpick test; if it comes out dry, it’s cooked, otherwise, if it comes out moist, keep it in for a few more minutes.

• Once cooked, take the cake out of the oven and let it cool slightly before removing it from the pan and placing it on a rack to cool completely. Before serving, you can also sprinkle it with powdered sugar. Until the next recipe.

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