Almond cream without milk - La Oro

ALMOND (50%), sugar, extra virgin olive oil.
Almond Origin: Sicily.

Warnings for the consumer:
The product may contain shell fragments.

(in MAIUSCOLO sono evidenziati gli allergeni presenti).

(average values ​​per 100 g)*:
Calories 567 Kcal/2361 KJ, Total Fat 37.0 g, Saturated Fat 13 g, Carbohydrate 43 g, Sugars 39.0 g, Protein 14.0 g, Fiber 5.0 g, Salt 0 g.

*Tali valori sono suscettibili di variazioni in funzione dei lotti di produzione e dell’annata di raccolto. Pertanto, la confezione del prodotto può contenere informazioni diverse rispetto a quelle mostrate sul nostro sito. Si prega di leggere sempre l’etichetta, gli avvertimenti e le istruzioni fornite sul prodotto prima di utilizzarlo o consumarlo.

12 months from the production date.

Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.
If the product has a separation between the solid phase and the oil, this indicates the absence of additives. To homogenize the product, just use a spatula or a blunt utensil and mix with circular movements bringing the product from the bottom to the surface, always starting with vertical movements, from top to bottom, then use circular movements until the cream is well amalgamated.

GLUTEN-FREE AND LACTOSE-FREE ALMOND CAKE
Ingredients:
• 4 eggs
• 200 g of "La Oro" dairy-free almond cream
• 50 g chopped almonds
• 100 g of fine granulated sugar
• icing sugar to decorate
Method:
To prepare the Tenerina almond cake, first separate the egg yolks from the whites.
Pour the egg yolks with the sugar into a bowl and beat with an electric whisk until the mixture is smooth and fluffy.
Add the chopped almonds while continuing to work with a spatula. At this point add the Almond Cream and mix well.
Beat the egg whites until stiff.
Incorporate the egg whites into the other mixture, mixing gently from bottom to top with the spatula.
Pour the mixture into a rectangular mold previously buttered and floured (or lined with baking paper) and bake in a pre-heated static oven at 180°C for approximately 20-25 minutes. The cake shouldn't be too colourful.
Once cooked, leave to cool completely in the mold. Unmold when cold and decorate with icing sugar.