Rich, moist and delicious!

A wonderful explanation of the different variations of sugar. I recently read an article which stated that brown sugar is actually white sugar with mollassas added to it. I like the fact that almond meal is used instead of flour made from wheat.

Yes a very favourite Italian dessert cake. Yumm. Bellissima.

I love the dusting effects looks great

It looks very rich and sure I would like it. Thanks.

Lovely recipe. Not sure what rapadura sugar is though. Thanks for sharing.

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  • • Ellen replied
    • 01 Sep 2017 , 3:54 am

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  Rapadura is a less reined sugar. Rapadura is the pure juice extracted from the sugar cane (using a press), which is then cooked to evaporate off the water, whilst being stirred with paddles. It is then seive ground to produce a grainy sugar. It has not been cooked at super high heats and spun to change it into crystals, and the molasses has not been separated from the sugar. It is produced organically, and does not contain chemicals or anti-caking agents. Rapadura can vary according to sugar cane variety, soil type and weather. This is why one batch of Rapadura may be lighter or darker than the last batch. Because this natural sugar is not separated from the molasses, it has more nutrients, vitamins and minerals. It still has the natural balance of sucrose, glucose, and fructose, and contains components essential for its’ digestion. It is metabolized more slowly than white sugar, and therefore will not affect your blood sugar levels as much as refined sugars. The more refined the sugar, the quicker it raises your blood sugar levels.
  Muscavado, Turbinado, Demarara and ‘Organic Raw Sugar’ are all refined sugars (and raw sugar isn’t raw, in case you were wondering). They are the product of heating, clarifying, then dehydrating the cane juice until crystals form, then spinning it in a centrifuge so the crystals are separated from the syrupy juice (producing molasses).

My nonna makes this cake! Bellissimo!

I love the stars on the top. Looks really delicious.

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  • • mom90758 replied
    • 29 May 2016 , 8:22 pm

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  Thanks!

Welcome, everyone!

Gluten free, yet chocolate and almonds yum! One to add to the kitchen cooking Sunday, thankyou

yum! I love having receipes that i can make on a whim with ingredients that i find in my pantry everyday. This will definately become a regualar cake in my house.

You can use normal sugar, no problem! The rapadura sugar is unrefined sugar. You can buy it at Coles and Woolworths. You could use brown sugar too!

What is rapadura sugar? I have never heard of it. Can I buy it from a supermarket? Or do I need to go to a specialist shop of some kind? I would love to make it, just wondering if ordinary sugar won’t do it justice

Success to everyone trying it. Please let me know if you love it like I do!

wow what a combination! Looks and sounds really yummy!

This looks so wonderful. Almond and chocolate! . I LOVE THEM BOTH.

Yum! It’s gluten free too! I will be trying this recipe out for the next birthday coming up! Thanks!

You are all welcome!

Thanks for this Italian cake – sounds incredible and looks delicious.

Your cake look’s fantastic,l do love almonds! Thanks.