Almond Cakes and Pies
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Carrot and Almond Cake
(Serves 8-10)
2 cups unpeeled almonds, whole or sliced
1/2 cup crushed amaretti cookies
2 teaspoons baking powder
4 eggs, separated
1/4 cup sugar
Grated zest of one lemon
1/4 teaspoon almond extract
2-1/2 cups grated carrots (about 5 medium carrots)
Confectioners sugar for dusting
Preheat oven to 350 degrees F.
Butter a 9" spring form pan.
Chop the almonds in a food processor until fine.
In a bowl, combine the ground almonds, crushed cookies, and baking powder.
In a mixing bowl, beat the 4 egg yolks with the sugar until the mixture gets creamy, about 3 minutes.
Add the lemon zest and almond extract.
Add to the almond mixture along with the carrots. Stir to combine.
In a clean mixing bowl, beat the 4 egg whites until stiff.
Gently fold the whites into the batter. Pour into the prepared pan.
Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean.
Let cool to room temperature, then release the side of the pan.
Dust with confectioners sugar.
Serve at room temperature.
(Serves 8-10)
2 cups unpeeled almonds, whole or sliced
1/2 cup crushed amaretti cookies
2 teaspoons baking powder
4 eggs, separated
1/4 cup sugar
Grated zest of one lemon
1/4 teaspoon almond extract
2-1/2 cups grated carrots (about 5 medium carrots)
Confectioners sugar for dusting
Preheat oven to 350 degrees F.
Butter a 9" spring form pan.
Chop the almonds in a food processor until fine.
In a bowl, combine the ground almonds, crushed cookies, and baking powder.
In a mixing bowl, beat the 4 egg yolks with the sugar until the mixture gets creamy, about 3 minutes.
Add the lemon zest and almond extract.
Add to the almond mixture along with the carrots. Stir to combine.
In a clean mixing bowl, beat the 4 egg whites until stiff.
Gently fold the whites into the batter. Pour into the prepared pan.
Bake for 35-45 minutes, or until a skewer inserted into the center comes out clean.
Let cool to room temperature, then release the side of the pan.
Dust with confectioners sugar.
Serve at room temperature.
RECIPES
Toasted Almond and Chocolate Ricotta Pie
Carrot and Almond Cake
Chocolate-Amaretti Cake
Almond Cheese Tart
Orange Almond Cake
Toasted Almond and Chocolate Ricotta Pie
Carrot and Almond Cake
Chocolate-Amaretti Cake
Almond Cheese Tart
Orange Almond Cake
Chocolate Amaretti Cake
(Serves 10-12)
6 ounces semisweet chocolate, coarsely chopped
1 cup almonds
1 cup amaretti cookies, crushed
1/2 cup unsalted butter, room temperature
2/3 cup sugar
4 eggs
Cocoa powder
Preheat oven to 350 degrees F.
Butter a 9" round bake pan.
Line the bottom with waxed paper. Butter the paper.
Melt the chocolate. Stir until smooth.
In a food processor, process the almonds and cookie crumbs until finely ground.
Transfer the almonds to a bowl.
Process the butter and sugar until smooth.
With the motor running, add the eggs, one at a time.
Add the nut mixture and the chocolate. Blend well.
Pour into prepared pan.
Bake about 30 minutes, until the center is slightly puffed.
Let cool in the pan on a rack for 15 minutes.
Invert onto a serving platter and remove the paper.
Let cool completely.
Just before serving, dust the top with cocoa powder.
(Serves 10-12)
6 ounces semisweet chocolate, coarsely chopped
1 cup almonds
1 cup amaretti cookies, crushed
1/2 cup unsalted butter, room temperature
2/3 cup sugar
4 eggs
Cocoa powder
Preheat oven to 350 degrees F.
Butter a 9" round bake pan.
Line the bottom with waxed paper. Butter the paper.
Melt the chocolate. Stir until smooth.
In a food processor, process the almonds and cookie crumbs until finely ground.
Transfer the almonds to a bowl.
Process the butter and sugar until smooth.
With the motor running, add the eggs, one at a time.
Add the nut mixture and the chocolate. Blend well.
Pour into prepared pan.
Bake about 30 minutes, until the center is slightly puffed.
Let cool in the pan on a rack for 15 minutes.
Invert onto a serving platter and remove the paper.
Let cool completely.
Just before serving, dust the top with cocoa powder.
Almond Cheese Tart
(Serves 6 to 8)
Crust:
1-1/2 cups flour
1/3 cup confectioners' sugar
1/4 teaspoon baking powder
Pinch of salt
1/4 pound butter, cold and cut into small cubes
1 egg yolk
Filling:
8 ounces cream cheese, room temperature
4 ounces mascarpone cheese, room temperature
1/3 cup sugar
1 egg, beaten
1/2 tablespoon vanilla extract
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
1/2 cup sliced almonds, toasted
1/4 cup sour cream
To make the crust:
Preheat oven to 350 degrees F.
Combine the flour, sugar, baking powder, and salt in a bowl.
Add the butter and egg yolk.
Using a pastry blender, cut the butter and egg into the dry ingredients.
With your hands, bring the mixture together to form a dough.
Press the dough evenly on the bottom and sides of a deep 9-inch tart pan with removable bottom.
Bake for 12 minutes.
Remove from oven and allow to cool.
To make the filling:
Combine the cream cheese, mascarpone, and sugar in a large bowl.
Beat until smooth.
Beat in the egg, vanilla, lemon zest, and almond extract until well combined.
Spread half of the almonds in the bottom of the baked crust.
Spread the filling into the crust.
Bake 40 minutes, until the cake is puffed and center is firm to the touch.
Remove the cake from the oven and allow to cool to room temperature.
Spread the sour cream over the top.
Sprinkle with the remaining almonds.
Refrigerate until serving.
(Serves 6 to 8)
Crust:
1-1/2 cups flour
1/3 cup confectioners' sugar
1/4 teaspoon baking powder
Pinch of salt
1/4 pound butter, cold and cut into small cubes
1 egg yolk
Filling:
8 ounces cream cheese, room temperature
4 ounces mascarpone cheese, room temperature
1/3 cup sugar
1 egg, beaten
1/2 tablespoon vanilla extract
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
1/2 cup sliced almonds, toasted
1/4 cup sour cream
To make the crust:
Preheat oven to 350 degrees F.
Combine the flour, sugar, baking powder, and salt in a bowl.
Add the butter and egg yolk.
Using a pastry blender, cut the butter and egg into the dry ingredients.
With your hands, bring the mixture together to form a dough.
Press the dough evenly on the bottom and sides of a deep 9-inch tart pan with removable bottom.
Bake for 12 minutes.
Remove from oven and allow to cool.
To make the filling:
Combine the cream cheese, mascarpone, and sugar in a large bowl.
Beat until smooth.
Beat in the egg, vanilla, lemon zest, and almond extract until well combined.
Spread half of the almonds in the bottom of the baked crust.
Spread the filling into the crust.
Bake 40 minutes, until the cake is puffed and center is firm to the touch.
Remove the cake from the oven and allow to cool to room temperature.
Spread the sour cream over the top.
Sprinkle with the remaining almonds.
Refrigerate until serving.
Orange Almond Cake
(Serves 4 to 6)
1/2 cup flour
1/2 teaspoon baking powder
2 eggs
3/4 cup plus 2 tablespoons sugar
5 tablespoons orange juice, divided
1/3 cup olive oil
3/4 cup finely ground blanched almonds
1 tablespoon grated orange peel
1 tablespoon orange-flavored liqueur such as Grand Marnier
Preheat oven to 350 degrees.
Grease and flour an eight-inch round cake pan.
Combine the flour and baking powder in a bowl and set aside.
With an electric mixer, beat the eggs until light.
Gradually beat in all but two tablespoons of the sugar until light and fluffy.
Beat in three tablespoons of the orange juice, then gradually beat in the olive oil.
Stir in the ground almonds and the orange peel.
Gently stir in the flour mixture.
Spread the batter in the prepared pan.
Bake 35 to 40 minutes, until the cake is golden and a cake tester comes out clean.
Remove from oven and allow to cool 10 minutes on a wire rack.
Remove the cake from the pan and place on a wire rack.
Dissolve the remaining sugar, orange juice, and orange liqueur in a small saucepan.
Bring to a simmer and cook about two minutes, until the mixture turns syrupy.
Brush the glaze over the hot cake and allow to cool about one hour before serving.
This page was revised and updated on 07/08/10
(Serves 4 to 6)
1/2 cup flour
1/2 teaspoon baking powder
2 eggs
3/4 cup plus 2 tablespoons sugar
5 tablespoons orange juice, divided
1/3 cup olive oil
3/4 cup finely ground blanched almonds
1 tablespoon grated orange peel
1 tablespoon orange-flavored liqueur such as Grand Marnier
Preheat oven to 350 degrees.
Grease and flour an eight-inch round cake pan.
Combine the flour and baking powder in a bowl and set aside.
With an electric mixer, beat the eggs until light.
Gradually beat in all but two tablespoons of the sugar until light and fluffy.
Beat in three tablespoons of the orange juice, then gradually beat in the olive oil.
Stir in the ground almonds and the orange peel.
Gently stir in the flour mixture.
Spread the batter in the prepared pan.
Bake 35 to 40 minutes, until the cake is golden and a cake tester comes out clean.
Remove from oven and allow to cool 10 minutes on a wire rack.
Remove the cake from the pan and place on a wire rack.
Dissolve the remaining sugar, orange juice, and orange liqueur in a small saucepan.
Bring to a simmer and cook about two minutes, until the mixture turns syrupy.
Brush the glaze over the hot cake and allow to cool about one hour before serving.
This page was revised and updated on 07/08/10
| Toasted Almond and Chocolate Ricotta Pie |
Toasted Almond and Chocolate Ricotta Pie
(Makes 1 (9-inch) pie
This is a no-bake pie with a luscious creamy filling and a little bit of crunch.
It must be refrigerated overnight for it to firm up enough to slice.
1 (9-inch) ready-made
1 cup almond slivers, toasted
1 pound ricotta cheese
3/4 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
1-1/4 cups heavy cream
(such as Hershey's) for garnish
Put toasted almonds in a food processor and coarsely chop.
Transfer the almonds to a large bowl.
Put the ricotta cheese, confectioners' sugar, and vanilla into the food processor bowl.
Process until smooth, about 14 seconds.
Transfer the ricotta mixture to the bowl with the almonds.
Add the chocolate chips and stir the ingredients to combine.
In another bowl, beat the heavy cream until stiff peaks form.
Fold the whipped cream into the ricotta mixture, one half at a time.
Spoon the mixture into the graham cracker crust and smooth the top.
Refrigerate overnight before serving.
To serve, drizzle each slice with a little chocolate syrup
(Makes 1 (9-inch) pie
This is a no-bake pie with a luscious creamy filling and a little bit of crunch.
It must be refrigerated overnight for it to firm up enough to slice.
1 (9-inch) ready-made
1 cup almond slivers, toasted
1 pound ricotta cheese
3/4 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
1-1/4 cups heavy cream
(such as Hershey's) for garnish
Put toasted almonds in a food processor and coarsely chop.
Transfer the almonds to a large bowl.
Put the ricotta cheese, confectioners' sugar, and vanilla into the food processor bowl.
Process until smooth, about 14 seconds.
Transfer the ricotta mixture to the bowl with the almonds.
Add the chocolate chips and stir the ingredients to combine.
In another bowl, beat the heavy cream until stiff peaks form.
Fold the whipped cream into the ricotta mixture, one half at a time.
Spoon the mixture into the graham cracker crust and smooth the top.
Refrigerate overnight before serving.
To serve, drizzle each slice with a little chocolate syrup
