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!
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.
ReplyDeleteP.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
DeleteHowever the nut tortes and potato flour cake appeared in later editions.
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.
ReplyDeleteI 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.