Almond, a tree belonging to the Rosaceae family, produces edible seeds. Prunus dulcis, a crop tree native to southwest Asia, is farmed mostly in Mediterranean climes between 28° and 48° N and between 20° and 40° S. California produces about 80 percent of the world's supply of this crop.

Almonds are high in protein, fiber, magnesium, vitamin E, and good fats. Almonds are good for your health since they lower blood pressure, cholesterol, and blood sugar. They may help lessen appetite and encourage losing weight.

Phosphorus and calcium, which are beneficial to healthy bones, are found in almonds. For diabetics, reducing blood sugar rises after meals is crucial, and almonds appear to help with this. Almonds may support the immune and overall health of your gastrointestinal (GI) tract.

Just keep 1-2-3 in mind. The Dietary Guidelines for Americans prescribe an optimal daily amount of 1 ounce, or roughly 23 almond nuts. If you're not much of a counter, consider it a snack in the form of a handful.

Copper, which affects the pigmentation of the skin and hair, is present in almonds. An important fatty acid called linoleic acid aids in preventing dry skin. Almonds contain 3.5 grams of linoleic acid per ounce.

Biotin, or vitamin B7, supplements are frequently prescribed to those who have hair loss in order to strengthen hair and prevent breaking. Because almonds are high in vitamin B7, they're a great natural substitute for synthetic biotin tablets.

Almond Cake Recipe 🍰🍰

Ingredients :

• 225 g butter
• 225 g caster sugar
• 3 eggs
• 1 teaspoon vanilla essence
• 1/4 teaspoon almond essence
• 125 g  self-raising flour
• 175 g ground almonds
• 50 g whole almonds, blanched
• 25 g plain dark chocolate optional

Instructions:

Preheat the oven to 150ºC.

Cream together the butter and sugar with a wooden spoon until light and fluffy.

Whisk the eggs and essences together, and add to the fluffy mix a little at a time, mixing well.

Sift the flour, and add to the egg mixture. While continuously mixing it in, add in the ground almonds too until mixed well.

Transfer the mixture into the prepared cake pan.Roughly chop the almonds and scatter them over the cake batter.

Bake for 45 minutes.

Remove from tin and let it cool further on a wire rack.

Once the cake is cooled, melt the chocolate in a small bowl placed over hot water simmering away in a saucepan. Take it off the heat once it is smooth. Drizzle it over the cake and serve once the chocolate has set.