Ingredients
- 6 eggs
- 200 gr granulated sugar
- 190 gr all purpose flour
- 60 ml milk
- 32 gr almond powder
- 28 gr melted butter
- 16 ml honey
- 7 gr baking powder
- 3 gr almond extract
- 2 gr baking soda
- 1 gr salt
(OR peanut oil) In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture. When batter is thoroughly blended, quickly but gently fold in egg whites. Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 23 cm round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour. Best served steaming hot, cake can always be resteamed without suffering.
