Almond Cake

Makes 16, 2-inch squares.  

Simple to make, rich in almond flavor, this dessert is delicious served as a snack or with tea. I like to cut the cake into almost bite size squares, but that’s my preference. The whole preparation is done in a food processor.

INGREDIENTS:

• 1½ cups plus 1/3 cup sliced, blanched almonds, toasted (See Note)

• ¾ cup all-purpose flour

• ¼ teaspoon baking powder

• 1/8 teaspoon baking soda

• 4 large eggs, at room temperature

• ¾ cups plus 2 tablespoons sugar

• Zest of 2 lemons

• ¾ teaspoon almond extract

• ½ cup extra -virgin olive oil

PREPARATION:

1. Line with parchment paper a 9 inch square baking pan, making sure that the paper extends a little over the rim.  

2. Preheat the oven to 300F. 

3. In a small bowl combine 1/3 cup sliced almonds with 2 tablespoons sugar and zest of 1 lemon.

4. This will be the TOPPING.  

5. Place 1½ cups almonds, flour, baking powder and baking soda in a food processor fitted with the steel blade and pulse until the almonds are finely ground. Transfer to a bowl.  

6. Place the eggs, ¾ cup sugar, the rest of the lemon zest and almond extract into the food processor and pulse until the mixture is light and frothy.  

7. With the processor running, slowly add the oil through the feed tube until thoroughly combined. Add the almond mixture and pulse to combine. 

8. Pour the mixture into the pan and sprinkle with the topping. 

9. Bake 45- 50 minutes or until a cake tester inserted in the center comes out clean. Place on a wire rack to cool.

NOTE:

I toast the almonds in a 350F preheated oven on a cookie sheet for about 10 minutes or until lightly golden. 

Flourless Hazelnut Cake

Makes 12 servings. 

A light tea cake which I like to serve with a raspberry sauce and fresh raspberries, this dessert is moist and has a bit of texture. It keeps fresh for many days refrigerated. Be gentle when you slice it, the hazelnuts make it difficult to cut. Keep this cake in mind for Passover.

INGREDIENTS FOR CAKE:

• ¾ pound hazelnuts, toasted (See Note)

• 1 tablespoon unsalted margarine

• 2 tablespoons potato flour

• 6 large eggs, at room temperature (See Note)

• ¾ cup sugar

• Zest of one lemon

• ¼ cup lemon juice, about 1 large lemon

• Confectioner’s sugar for dusting the cake

INGREDIENTS FOR RASPBERRY SAUCE:

• One 12 ounce package unsweetened frozen raspberries, thawed

• 3 tablespoons confectioner’s sugar

PREPARATION FOR CAKE:

1. Preheat the oven to 350F 

2. Chop the hazelnuts semi- coarsely, in 2 batches, in a food processor fitted with the steel blade. 

3. Grease a 10x2 ½ inch spring form pan with margarine and dust with potato flour. Invert pan and shake off excess. 

4. Beat egg yolks in an electric mixer at medium speed, adding sugar gradually until pale and thick, about 5 minutes.

5. Lower the speed and add the lemon zest and lemon juice, beating until combined.  

6. Beat egg whites at high speed until stiff. 

7. With a large rubber spatula, fold half of the nuts and a quarter of the whites into the yolks.  Repeat with the rest of the nuts and another quarter of the whites.

8. Now reverse the process, pouring batter over the whites. Gradually fold the two mixtures together, making a motion like a figure eight, until all the whites have disappeared. Pour batter into pan distributing the batter evenly and smooth the top, if needed.  

9. Bake in the center of the oven for about 45 minutes. It’s ready when you insert a tester into the center and it comes out dry.  

10. Cool on a wire rack. The cake may drop a bit.

11. Release the sides with a metal spatula and remove the rim. Loosen the bottom as well

12. Invert onto a platter.  If the bottom is not attractive invert it again. Dust with confectioner’s sugar. 

PREPARATION FOR RASPBERRY SAUCE:

1. Puree the raspberries in a blender until smooth.

2. Strain through a medium-mesh sieve. Push the solids through the sieve with the back of a wooden spoon to obtain as much puree as possible. Be sure to scrape the underside of the sieve.

3. Discard the pulp left in the sieve.

4. Season to taste with sugar.

NOTE:

To roast the hazelnuts spread in a single layer on a cookie sheet and place  in a preheated 350F oven for about 15 minutes. Rub in a dish towel to remove the skin (some skin will remain). 

I separate the eggs when they are cold. This prevents the yolks from breaking. Then leave them to warm a bit at room temperature.

Olive Oil Cake

Makes 12 servings.

Light, spongy, and delicious, this cake keeps well refrigerated or frozen. I serve it plain or with berries or sorbet.

INGREDIENTS:

• 5 large eggs, separated, at room temperature

• ¾ cup sugar

• ½ cup extra dry light sherry

• 1/3 cup extra-virgin olive oil, plus ¾ tablespoon for greasing the pan

• Grated lemon zest from 1 lemon

• 1 cup unbleached, all-purpose flour, plus 2 tablespoons for dusting the pan.

• 2-3 tablespoons confectioners sugar for dusting the cake.

PREPARATION:

1. Brush well with oil a 12 cup Bundt pan. Dust with flour, invert and tap to remove excess flour.

2. Preheat the oven to 325 F.

3. Beat the egg yolks in the bowl of an electric stand mixer using a balloon whisk attachment, at medium speed, adding sugar gradually, until pale and bubbly, about 4 minutes.

4. Whisk in gradually the sherry and oil. With a large rubber spatula add the lemon zest and gradually the flour, combining well.

5. Beat egg whites, at high speed until stiff.

6. With a rubber spatula fold half of the whites into the batter. Then the rest of the whites. Gradually fold the batters together making a motion like a figure 8 until all the whites have disappeared.

7. Pour the batter into the prepared pan. Bake for 50 minutes, or until the cake is golden and a cake tester inserted in the center comes out clean.

8. Cool on a wire rack. It will fall a bit.

9. Release the edges and transfer to a serving plate. Dust with confectioners sugar.

NOTE:

To make this cake quicker, you can bake it in a parchment lined rectangular pan (9x13) for 35 minutes.