Sunday, April 01, 2007

So a bit last minute...

but tried a new cake recipe today that is perfect for passover, quick and easy to do, and actually tastes really good! It was in this months sunset magazine.

Almond Torte from Sunset magazine April 2007

3/4 cup whole blanched almonds (or blanch them yourself, super easy, just pop into boiling water for 3 minutes, then immediately drop into ice water and squish out of the skin)
pam cooking spray
1/2 cup sugar + 1 TBSP sugar
4 eggs separated
1 tsp. almond extract
1/4 tsp salt

1. preheat oven to 375 degrees, coat a springform pan with pam and then sugar.
2. in a blender or food processor whir almonds till finely ground ( be careful not to go to long or you will make almond butter!)
3. Mix egg yolks and sugar together till light in color, mix in almonds, salt, and almond extract.
4. whip egg whites till stiff peaks form.
5. Mix 1/3rd or egg whites into almond mixture, then fold in remaining egg whites
6.pour into spring form pan and bake for 30 minutes.

* I made mine into cupcakes - 18 per batch and used cup cake papers.