French Almond Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:

Roast almonds in an oven until golden brown, set aside to cool.
Combine the orange zest, orange juice, icing sugar and both vanilla and almond essences in a bowl for the glaze. Cover and set aside.
Combine the yogurt, sugar and eggs until well blended. Add the flour, almonds powdered, baking powder, salt and vanilla and almond essences. Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth for a few minutes.
Pour the batter into a greased and lined pan. Bake at 180 degrees C for 35-45 minutes, until a toothpick inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
While cake is still warm, using a pastry brush, gently brush the glaze all over the cake. Sprinkle almonds over top of cake while glaze is wet. Allow cake to cool completely. Sprinkle with icing sugar and serve.

Method:
Heat clarified butter, add mustard seeds and let them splutter. Add cumin seeds and let them change colour. Add onions and a pinch of salt, sauté till onions turn golden brown. Add ginger paste and garlic paste, sauté. Drain and add rice and mix. Add coriander powder, adjust salt and add all spice powder, corn, spinach and water and mix well. Cover and cook on low heat till the moisture is absorbed and the rice is cooked completely. Take the pan off the heat and transfer the rice into an oiled ring mould, packing it tightly. Place a plate upside down on the mould and turn it over and gently remove the mould. Arrange the orange slices all around the rice. Place a bowl with raita in the center cavity of the rice.