Pareve

Almond Cake

Almond+Cake.jpg

Makes 16, 2-inch squares.  

Simple to make, rich in almond flavor, this dessert is delicious served as a snack or with tea. I like to cut the cake into almost bite size squares, but that’s my preference. The whole preparation is done in a food processor.

INGREDIENTS:

  • 1½ cups plus 1/3 cup sliced, blanched almonds, toasted (See Note)

  • ¾ cup all-purpose flour

  • ¼ teaspoon baking powder

  • 1/8 teaspoon baking soda

  • 4 large eggs, at room temperature

  • ¾ cups plus 2 tablespoons sugar

  • Zest of 2 lemons

  • ¾ teaspoon almond extract

  • ½ cup extra -virgin olive oil

PREPARATION:

  1. Line with parchment paper a 9 inch square baking pan, making sure that the paper extends a little over the rim.  

  2. Preheat the oven to 300F. 

  3. In a small bowl combine 1/3 cup sliced almonds with 2 tablespoons sugar and zest of 1 lemon.

  4. This will be the TOPPING.  

  5. Place 1½ cups almonds, flour, baking powder and baking soda in a food processor fitted with the steel blade and pulse until the almonds are finely ground. Transfer to a bowl.  

  6. Place the eggs, ¾ cup sugar, the rest of the lemon zest and almond extract into the food processor and pulse until the mixture is light and frothy.  

  7. With the processor running, slowly add the oil through the feed tube until thoroughly combined. Add the almond mixture and pulse to combine. 

  8. Pour the mixture into the pan and sprinkle with the topping. 

  9. Bake 45- 50 minutes or until a cake tester inserted in the center comes out clean. Place on a wire rack to cool.

NOTE:

I toast the almonds in a 350F preheated oven on a cookie sheet for about 10 minutes or until lightly golden. 

 

Carrot Loaves

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2 loaves, each serving 12.

Nutritious, delicious and so easy to prepare, these loaves keeps fresh refrigerated or frozen. They are very convenient to have on hand.

INGREDIENTS:

  • 1½ cups walnuts (about 5 ounces)

  • 5 medium carrots, trimmed, peeled

  • ¾ cup vegetable oil plus some for greasing the pans.

  • ¾ cup light brown sugar

  • 2 cups all-purpose unbleached flour, sifted, plus 1 tablespoon for dusting the pans

  • ¾ teaspoon baking powder

  • ¼ teaspoon baking soda

  • 4 large eggs, at room temperature

  • 2 teaspoons ground cinnamon

PREPARATION:

  1. Preheat the oven to 350F.

  2. Coarsely chop the walnuts in a food processor fitted with the steel blade. Set aside.

  3. Coarsely grate the carrots in a food processor fitted with the medium grating attachment (you should have 3 cups tightly packed grated carrots). Set aside.

  4. Grease two 9 by 5-inch loaf pans with ½ tablespoon of the oil. Dust evenly with 1 tablespoon flour. Invert the pans and tap to shake off excess.

  5. In a large bowl combine the vegetable oil and the sugar. Stir with a wooden spoon for about 2 minutes. The sugar should be thoroughly mixed.

  6. Sift the flour along with the baking powder and baking soda directly into the measuring cup.

  7. To the oil mixture add small amounts of flour, than 1 egg at a time, mixing well after each addition with a wooden spoon.

  8. Fold in the carrots, nuts and cinnamon, until well blended.

  9. Divide the batter equally between the 2 prepared pans.

  10. Bake in the center of the oven, making sure that the pans do not touch for about 45 minutes.

  11. Test with a cake tester, it should be dry (carrot loaves do not rise to the top of the pan).

  12. Cool on a wire rack. Loosen the sides and unmold.