Almond Lime Loaf
|All purpose flour||3 Cup (48 tbs)|
|Batter||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Blanched almonds||3 Ounce, sliced|
|Lime||2 Tablespoon, grated|
|Milk||1 Cup (16 tbs) (1 Container)|
|Butter/Margarine||5 Tablespoon, melted|
|Lime juice||3 Tablespoon|
1 Grease a loaf pan, 9x5x3
2 In a large bowl,sift flour, 1 cup sugar, baking powder, salt and soda.
3 Stir in 3/4 cup of almonds and 1 tablespoon of lime peel.
4 In a small bowl,beat the egg well with milk.
5 Stir in 4 tablespoons of the melted butter or margarine and 2 tablespoons of lime juice.
6 Add all at once to the flour mixture; stir just until evenly moist.
7 Spoon into the prepared pan and spread on top evenly.
8 In a cup,combine the remaining almonds and 1 tablespoon melted butter or margarine with 2 tablespoons sugar.
9 Spoon evenly over the batter.
10 Bake in a moderate oven at 350 degrees farenheit for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
11 Cool in the pan on a wire rack for 10 minutes. Loosen around the edges with a knife; turn out onto a rack and place right side up.
12 Drizzle the remaining 1 tablespoon lime juice over the loaf, then sprinkle remaining 1 tablespoon lime peel on the top. Cool completely.
13 Wrap the loaf in a wax paper, foil or transparent wrap.
14 Store overnight to mellow flavors and make the slicing easier.
15 Cut into thin slices and serve.