Almond Cake

Last weekend we were watching TV and saw Lidia make this cake and it looked so good that my Daughter, her friend, and I gave it a try.  Almond Torta with Chocolate Chips was as good as it looked on her show and we had fun making it!  

~Almond Cake~

10 ounces butter, soft, plus more for the pan
1¾ cups all-purpose flour, plus more for the pan
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup sugar
5 large eggs
2 teaspoons finely grated zest of orange
1 teaspoon pure almond extract
2 cups almond flour
1 cup semisweet chocolate chips (we used chopped bitter sweet baking bar)
½ cup sliced blanched almonds, lightly toasted (we did not have these so we did not do this)


You will need a 10-inch springform pan and an electric mixer with paddle attachment. Butter and flour the bottom and sides of the springform pan. Arrange a rack in the center of the oven, and heat to 350 degrees. Sift together the all-purpose flour, baking powder, and salt. 

In the mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. On medium speed, add the eggs, one at a time, mixing each in thoroughly before adding the next; scrape down the sides of the bowl as needed. Beat in the lemon zest and almond extract, then raise the speed to high and beat the batter until very light, a minute or more. 

On low speed, mix in half of the sifted flour mixture, beating just until it is incorporated; beat in half the almond flour. Scrape the bowl, and mix in the remaining all-purpose flour and remaining almond flour. Beat briefly on medium to a smooth batter, then, again on low speed, mix in the chocolate chips just until evenly distributed. 

Scrape the batter into the prepared pan, and spread it in an even layer. Scatter the sliced almonds all over the top. Bake the torta for 45 minutes-rotating the pan halfway through the baking time-or until the cake is golden brown on top and a knife inserted in the center comes out clean. 

Cool the cake in the pan for about 10 minutes on a wire rack. Run the blade of a paring knife around the edge of the cake, then open the spring and remove the side ring. Cool the cake completely before serving. Cut it in wedges, and dust with confectioners' sugar or accompany with whipped cream, ice cream, or zabaglione.

June 2009 Daring Baker Challenge - Bakewell Tart

"The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England."

I have to say I was not a fan of this months challenge, too bad I have already missed my 2 for the year do to my relocation to Mexico and that all of my cooking stuff had to be left in Michigan.

here is the recipe for BAKEWELL TART.

Bakewell Tart…er…pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)

15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and

slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane

Prep time: 10-15 minutes

Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to

curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

I am really hoping that July's challenge is a little more exciting

Teacakes, Not Just My Mothers Cookie Anymore

My mother loved these cookies and every Christmas she would make them for herself. She made them for herself because no one else really would eat them. My Brothers sister and I always wanted the sugar cookies covered in frosting, I mean what was better then frosting, definitely not powdered sugar. Something happened over the years and now I love teacakes. I have to have them for the holidays and have them we did, about 100 cookies later we finally had enough, and every one of the teacakes has been eaten.
~Guess what the kids liked these more then the sugar cookies~

This is a well known, general recipe that is in many cookbooks so I can not claim this one for my own, but it is still worth sharing.

1 Cup Room Temperature Butter
1/2 cup powdered sugar, sifted
2 teaspoons vanilla extract
2 1/4 cup flour (I wonder how these would be if I used Cake flour? Guess I will have to try it next year)
1/2 teaspoon salt
1 cup toasted, chopped pecan
Powdered Sugar for dusting

In a large bowl, cream butter, powdered sugar, and vanilla until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour.

Preheat oven to 400 degrees.

Roll dough into 1-inch balls. Place onto cookie sheets. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire racks. While cookies are baking place the powdered sugar in a shallow dish. Roll the warm cookies in the powdered sugar, let them cool and roll in sugar again.

Banana Bread

1 ½ cups all Purpose flour
2 t. baking powder
½ t. baking soda
¼ t. salt
1/3 cup wheat germ
1/3 cup packed brown sugar
¼ cup flax seed
½ t. cinnamon
¼ t. ground cardamom
2 large eggs, beaten
¼ cup buttermilk
¼ cup oil
1 cup mashed, very ripe bananas
½ cup walnuts

Preheat oven to 350 degrees and butter an 8 ½ x 4½ x 3 inch loaf pan.

Combine dry ingredients in a medium bowl and set aside.

In a large bowl combine eggs, buttermilk, and oil; stir well. Stir in mashed banana. Add Flour mixture, and walnuts; stirring just until moist.

Pour batter into prepared loaf pan and bake for 45-55 minutes or until knife inserted in center comes out clean. Cool in pan for 10 minutes and remove from pan.

Approximate Nutrition Fact: per slice (16 per loaf) Cal. 155, Fat 8, Carbs 19, Fiber 3, protein 4,

Fig Tart so rich it makes your head hurt

1/3 cup whipping cream
1/4 cup honey
1 tablespoon unsalted butter
2/3 cup sugar
3 tablespoons water
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cups coarsely chopped walnuts
12-15 figs, cut in half

Stir 1/3 cup cream, honey and butter in small saucepan over medium heat until butter melts. Set aside. Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns golden, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Remove from heat. Add warm cream mixture (mixture will bubble up). Stir over very low heat until smooth. Add vanilla. Chill uncovered until cold, about 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)

Mix nuts into cold caramel. arrange figs in a circular pattern around crust filled tart pan (see below) spread (pour) caramel nut mixture over figs.

Preheat oven to 400°F. Bake tart until golden, about 25 minutes. Cool. (Can be made 8 hours ahead.)

for tart crust

1 1/2 C flour
1/4 C sugar
1/4 tsp. salt
1/2 C butter
1 egg yolk
1/4 C cold water

Measure flour sugar and salt into a bowl. Cut in butter thoroughly with a pastry blender or two knives until mixture resembles coarse crumbs. In a small bowl, stir egg yolk and water together. Pour this mixture into the flour/butter mixture and mix until a ball of dough forms. Shape the dough into a disc and refrigerate at least an hour.

Preheat oven to 400F

Roll out dough and form into a 10 inch tart pan. Prick dough with fork and pre bake crust for 10 minutes. remove from oven. and fill.

Fettuccini with Bread Crumbs & Walnuts

About a year ago I made a recipe with fettuccini and bread crumbs and it was wonderful; however, I have know idea what recipe I made and I have been trying to figure it out ever since. This was good, but was not "the recipe"; however, it is worth a post.


1 pound dried fettuccini pasta
3/4 cup extra-virgin olive oil
3 cloves garlic, minced
2/3 cup dried bread crumbs
1/3 cup toasted walnuts, chopped
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente.

Meanwhile, in a medium-sized sauté pan, heat garlic in the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs, walnuts and stir constantly. Season with salt and pepper. Sauté for about 2 minutes. Remove from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the sauté pan and stir to combine. Add Parmesan and mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

I had picked up some fava beans at the market because they looked good. I took the beans out of the pods, blanched them in boiling salted water for about 1 minute. Stopped the cooking with an ice bath. Peeled the beans out of the outer shell and added them to this dish with the parmesan cheese.

Walnut Olive Oil Cake

I started making this cake a few years ago from a recipe in one of my many cookbooks. Over the years it has evolved into what I am giving you here today.

1 1/2 Cups Chopped Walnuts
1/2 cup All-purpose flour
1/2 cup whole wheat pastry flour
1 T. Baking powder
1/4 t. Salt
4 eggs
1 1/2 Cups Sugar
Zest of 1 orange
Zest of 1 Lemon
Juice of 1 orange and Juice of 1 Lemon (about 1/2 cup, If juice is short add orange juice to 1/2 cup)
1/2 Cup Extra Virgin Olive Oil

1. Preheat Oven to 350. Lightly coat a 9" Spring form pan with olive oil.

2. Toast walnuts in the oven for about 10 minutes, cool slightly. Place walnuts in in food processor and process until they are the consistency of bread crumbs; In a bowl combine ground nuts, flour, baking powder, and salt, set aside.

3. Beat eggs in a large bowl with an electric mixer until frothy. Slowly add the sugar and beat until light, thick, and lemon color. Slowly add the walnut-flour mixture, beating continuously. Then, with mixer on low, add juice, zest, and oil and mix until just combined.

4. Pour into the prepared pan and bake for about 50-60 minutes or until a skewer inserted into center of cake comes out clean. Set pan on rack and cool. Remove cake from pan and place on serving platter.

Serve with fruit in a balsamic reduction.


Nutrition Information: serves 8: Per serving 540 calories, 30 g fat, 64 g carbs, 2 g fiber, 217mg, sodium 8g protein,