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
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
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.
Popular food blogger Elana Amsterdam
offers ninety-nine family-friendly classics--
from pancakes to eggplant Parmesan to
chocolate cake--that feature her gluten-free
ingredient of choice, almond flour. Because
these recipes are low glycemic, low in
cholesterol and dairy, and high in protein
and fiber, they are also ideal for people with
diabetes, obesity, and high cholesterol.
Lazzaroni are the world's most famous
Italian biscuits. They are perfect when
eaten alone, or as a compliment to
coffee, fine wine and liquor, or as an
ingredient in many Italian desserts.
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