Carrot and Almond Cake
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
Chocolate Amaretti Cake
6 ounces semisweet chocolate, coarsely chopped
1 cup sliced almonds
1 cup amaretti cookies, crushed (about 20 cookies)
1/2 cup unsalted butter, room temperature
2/3 cup sugar
Confectioners' sugar for dusting
Preheat oven to 350 degrees F.
Butter a 9-inch round bake pan. Line the bottom with waxed paper; butter
Melt the chocolate. Stir until smooth.
In a food processor, process the almonds and cookie crumbs until finely ground. Transfer the almond mixture 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 confectioners's sugar.
Orange Almond Cake
(Serves 4 to 6)
1/2 cup flour
1/2 teaspoon baking powder
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.
Chocolate Amaretti Cake
Moist and delicious almond cakes are made with finely ground almonds with little or no flour added.
Almond cakes have a dense texture and intense flavor.
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