Monday, January 19, 2015

Flourless Almond Cake

Technically this isn't from one of my cookbooks, but I hope that won't make me lose too much cred.  'Cause I really don't have any to spare.  Or maybe not any at all!

I found this recipe over at Pati's Mexican Table.  I haven't watched the show since our satellite receiver moved on to the great electronics heap in the sky (errr, attic.  Computer parts never go away; they just move upstairs.), but I really enjoyed it.  She always came across as a real person who loved food and she made things that most people would make and eat. I became a lifelong fan when I emailed her about one of her recipes and she emailed me back within the hour and included a phone number in case I ran into any problems. 

The recipe calls for port wine in the cake and a glaze of apricot marmalade and lime juice.  I didn't have any of those, so I omitted the wine altogether and used a little Lyle's Golden Syrup on top of the cake, just to give it a little added sweetness.  I think honey or thinned marmalade would be great on top, as would a little splash of rum in the cake. 

Because of all the eggs and the lack of flour, the cake has a custard-like texture and an almond paste-like flavor (at least without the port).  It was a big hit at afternoon coffee and I will definitely make it again.

If you'd like the recipe, you can find it here: http://www.patismexicantable.com/2010/03/flourless_almond_cake/

If you make it, let me know how you like it!


4 comments:

  1. This is my kind of dessert. If you're interested in wonderful flourless nut tortes, look no further than The Settlement Cookbook. I grew up making one with pecans and really need to make it again. If you don't know this cookbook, be forewarned,; it's a classic and chock full of old-fashioned unusual recipes. I didn't notice it in your collection, so thought I'd spread the word.

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    1. P.S. In the original 1903 edition (there were many over a long period), she gives directions for both MAKING and cooking in a FIRELESS cooker, as well as appropriate recipes. You can download that version here: http://content.wisconsinhistory.org/cdm/ref/collection/tp/id/50661

      However the nut tortes and potato flour cake appeared in later editions.

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  2. Thanks for the tips! I actually picked up a copy of that cookbook (the 1965 edition) a couple months ago, but I haven't made anything from it yet. One of my friends has Celiac disease, so I'm always on the watch for gluten-free recipes. I will have to share these with her so she can enjoy them, too.

    I just downloaded the 1903 version so I can read about the fireless cooking. As I read more cookbooks, I find I want to read even older cookbooks. It's always fun to see what recipes and techniques come in and out of fashion.

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