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Almond Cakes

Recipes

Carrot and Almond Cake

Chocolate Amaretti Cake

Carrot and Almond Cake  (serves 8-10)

2 cups unpeeled almonds, whole or sliced

1/2 cup crushed amaretti cookies

2 tsp. baking powder

4 eggs, separated

1/4 cup sugar

Grated zest of one lemon

1/4 tsp. 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" springform 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  (serves 10-12)

6 oz. 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 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.

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