Inspired by Pakistan’s love of ground almonds, badam cake is made without flour. Steamed eggs and ground almonds cook faster than a traditional oven-baked cake. The cake can be frozen in slices for an easy weekday breakfast or brunch addition.
Whisk the eggs and erythritol until foamy. Add the ground almonds, cardamom, and baking powder, and mix until smooth.
Pour the batter into a greased, heatproof pan suitable for steaming.
Place the pan in a wide pot of boiling water, making sure it does not touch the water. Cover and steam until a toothpick inserted in the center comes out clean.
Remove the cake from the pan and let it cool until just warm. Sprinkle with chopped nuts and slice.
Cover the steaming pan with a cloth before putting on the lid to keep condensation from dripping onto the batter and making the surface soggy. Allergen information: Contains eggs and tree nuts (almonds).
Kalıbı tencereye yerleştirirken suya değdirdim ve tabanı biraz sulandı, tarifte suya değmemesi gerektiği yazıyor ama benim tencerem çok derin değildi, daha küçük bir kalıp kullanmalıydım.
Haklısınız, sığ tencerelerde kalıbı bir tabak ya da ızgara altlık üzerine oturtmak suya değmesini önler; bir dahaki sefere bunu deneyebilirsiniz.
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