Posts tagged Gluten Free
Majorcan Almond Cake with Almond Ice Cream
whole majorcan almond cake

MAJORCAN ALMOND CAKE

All Recipes from The Cuisines of Spain by Teresa Barrenechea

Unsalted butter and all-purpose flour for preparing pan (if aiming to make this dairy and glluten free, can use earth balance and gluten free flour for this step)
8 eggs, separated
1 ½ cups sugar
1 tsp grated lemon zest
1 tsp ground cinnamon
½ tsp vanilla extract
2 cups coarsely ground blanched almonds

1. Preheat oven to 350F. Butter an 11-inch round cake pan with 2-inch sides and then dust it with flour, shake off any excess.

2. In a large bowl, combine the egg yolks and sugar and whisk together until smooth and foamy. Add the lemon zest, cinnamon, and vanilla and mix well. Add the ground almonds a little at a time, mixing well after each addition to incorporate fully.

3. Using a whisk or a handheld mixer, beat the egg whites until they form soft peaks. Scoop about one-third of the whites onto the egg yolk mixture and, using a rubber spatula, fold them in to lighten the mixture. Then add the remaining whites and fold them in gently but thoroughly, deflating the batter as little as possible.

4. Transfer the batter to the prepared pan. Bake the cake for about 45-60 minutes, or until a knife inserted into the center comes out clean.  Remove from the oven and holding the pan about 6 inches above the counter, drop the pan onto the counter. This simple dropping action “shocks” the cake, making it easier to remove from the pan

5. Transfer the cake to a wire rack and let cool in the pan until warm. Run a knife around the inside of the pan to loosen the cake sides and then invert the cake onto the rack and lift off the pan. Place the cake upright on a serving plate. Serve warm or at room temperature with Almond Ice Cream, if desired.

 

cake and ice cream

ALMOND ICE CREAM

1/2 pound blanched almonds
4 cups water
1 1/4 cups sugar
1 Tbsp grated lemon zest
1 cinnamon stick

1. In a food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil (otherwise they turn into nut butter). 

2. In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds. Place over high heat and bring to a boil, stirring constantly. Decrease high heat to medium and add the rest of the almonds, continuing to stir. As soon as the mixture boils again, remove from the heat and let cool completely. To cool quickly place mixture in a bowl, in a larger bowl add a few cups of ice and some water, place mixture filled bowl inside ice bowl and lightly spin mixture bowl. The ice water in contact with the bowl will quickly cool the mixture down. 

3. Transfer the cooled mixture to an ice-cream maker, process and freeze according to the manufacturer's directions. 

4. When ready to serve, remove from freezer about 20 minutes in advance to allow to soften slightly. 

Apricot Almond Cake (Flourless)
Apricot Almond Cake

The 2017 season is over and I am already missing the familiar roar of F1 cars in the background as I make Sunday dinner. I'm starting to plot and plan next year and honestly working on photography lighting solutions for this dark and dreary winter weather. I'm already gathering recipes and reading up on food history, and finding new blogs to follow. I use Pinterest as my gathering place for recipe ideas, F1 artwork, etc., check it out if you want a little inspiration for cooking, traveling, or F1.  

I'm looking forward both to a little break and looking ahead to next year. We've got plenty to keep us busy over winter. We are also, still eating this cake. 

I have renamed this cake from how it appears in the book (actual name below). I think it is primarily a nut flour cake with flavors of tangerine and apricot, it tastes mostly of apricots and almonds, hence my re-naming. However you call it, it is delicious. Just fair warning, this is a monstrous cake. I made it in a 16"  form pan and it has lasted us over a week, with multiple servings a day, and I am not complaining, it is still delicious. 

Flourless Tangerine Apricot Cake

Olives, Lemons, & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara

8 tangerines, peeled, sectioned and seeded
8 apricots, peeled and pitted or ¼ lb dried apricots
1 cup sugar
1 lb raw almonds, ground to texture of farina
1 cup pistachios, ground to texture of farina
1 cup crushed walnuts
2 tablespoons baking powder
8 large eggs
4 tablespoons Frangelico liquer (optional)
2 tablespoons vanilla extract

1. Place tangerines in a large pot with enough water to cover and bring to a boil. Continue to boil until the fruit is soft, about 25 minutes. Transfer to a colander to drain, then put the tangerines in a blender and puree until smooth .

2. Place the apricots in the same pot with enough water to cover and bring to a boil. Continue to boil until the fruit it soft, 15 minutes – 25 minutes for dried apricots. Transfer to a colander and drain, add to blender and puree until smooth. Add to the tangerine mixture.

3. Preheat oven to 350F. Prepare a 16-inch round baking pan (preferably a springform pan for easy release) with nonstick cooking spray.

4. Meanwhile, in a medium bowl, combine sugar, almonds, pistachios, walnuts, and baking powder. Set aside .

5. In the bowl of a stand mixer, beat the eggs until pale yellow. Add the pureed tangerines and apricots, the Frangelico (if using), and vanilla and beat until incorporated.  Continue mixing and gradually add nut mixture to the egg mixture until all has been incorporated and mixture is smooth.

6. Pour the batter into the prepared baking pan and bake until a ckae tester inserted into the middle comes out clean, 35-40 minutes. Transfer to a wire rack to cool slightly.

7. To serve run a knife around the edge of the cake pan to loosen it, if not using a springform pan then invert a platter over the pan and flip it over to release the cake.  Serve the cake warm or at room temperature.

 

Apricot Almond Cake and Coffee

This is lovely served with a nice hot cup of Turkish coffee. 

Since I do not have a Turkish coffee pot to make it properly, here is my cheater version:

Quick Turkish Coffee

3 tablespoons good quality coffee grounds
½ tablespoon sugar
2 cardomom pods, lightly crushed
3 cups water, boiling

Place first three ingredients in a French press, pour over boiling water and wait 5 minutes.

Serve in the smallest cups you can find!

Apricot Almond Cake slice