When Ed and I were in San Francisco last week we were served a delicious almond cake with raspberry coulis When I told our hostess how much I enjoyed it, she told me the recipe was from Chez Panisse. She also told me it contained a lot of eggs and butter :-( Another very special occasion cake.
Line a 9 inch spring-form pan (Casa Moro calls for 26 cm, or 10.2 inch, flan or pastry tin) with a piece of wax or parchment paper buttered on both sides (or do this while eggs and sugar are mixing). When locking bottom piece in place, be sure it is absolutely level.
Preheat the oven to 350 degrees F.
In a food processor, using the steel blade chop, adding a third at a time so some almonds are ground fine, some medium and some coarse for bite and texture:
7.2 oz blanched almonds
Remove from processor bowl and set aside. Wipe processor bowl clean and place in bowl with mixing blade:
1/2 c + 2 T extra virgin olive oil
1 c "egg product" (for lighter cake use 4 medium eggs - I do this for company/special occasions)*
2.9 oz dark brown sugar
2.9 oz white sugar
1/2 t almond extract (optional)
3.6 oz white flour, sifted.
Place in the prepared pan and cook for 20 minutes or until the cake is firm and golden brown. Remove and cool on a rack. I like this served with fresh figs, pomegranate seeds, rosemary and thyme. Ed prefers frozen yogurt and Dark Chocolate Drizzle.
*November 2011 Update:
A dinner party last night gave me the occasion to try this recipe with real eggs. The cake was delicious, a bit higher and lighter, not appreciably better than the cakes I made with "egg product", but enough so I will now use eggs for special occasions. I served it with vanilla frozen yogurt topped with a few drops of Aromas Olive Oil and Orange I had gotten at La Oliva in Granada and garnished with figs.
Reviewed 5/11/17
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