Almond Casserole
- 8 ingredients
- 6 steps
5 ingredients from our range, 1 pack each – adjustable in the cart
Ingredients
| 75 g | almonds (available in our shop) |
| 75 g | butter |
| 125 g | Spelt Flour Type 630 (available in our shop) |
| 1 pinch | of salt (available in our shop) |
| 1 l | milk |
| 100 g | whole cane sugar (available in our shop) |
| 5 | eggs |
| Grated lemon zest (available in our shop) |
Instructions
- Prepare the base: Whisk the spelt flour with the milk and salt until smooth. Bring the mixture to a boil while stirring constantly, then allow it to cool completely.
- Prepare the almonds: Blanch the almonds by placing them in boiling water briefly, then rinsing with cold water to peel off the skins. Grind the peeled almonds finely.
- Mix: Separate the eggs. Stir the egg yolks, ground almonds, butter, whole cane sugar, and lemon zest into the cooled flour mixture.
- Fold and bake: Beat the egg whites until stiff peaks form and gently fold them into the batter. Pour the mixture into a greased baking dish.
- Finish: Bake at medium heat (approx. 180°C) for about 50 minutes until golden and firm.
- Properties: Mild, Nutritious, Aromatic, Savoury (Sweet-Savoury), Wholesome
A recipe by Stadtmühle Geisingen – more at www.dinkel.shop/rezepte
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