The only hard task is the citrus zest. Otherwise, easy.
1 c. almond flour
1/3 c. ground almonds (to give the cake more texture)
6 eggs
1 15. oz container part-skim ricotta
¾ c. sugar
¼ c. dark rum
1 t. vanilla
Grated zest of 2 oranges or lemons ( or one of each) - microplanes are perfect to do this
½ t. grated nutmeg (nice if it's freshly grated but I've never done that.)
Fruit for accompanying it - your choice. Raspberries are nice, but really, anything. Great when local strawberries are in~
Preheat oven to 325°
1/3 c. ground almonds (to give the cake more texture)
6 eggs
1 15. oz container part-skim ricotta
¾ c. sugar
¼ c. dark rum
1 t. vanilla
Grated zest of 2 oranges or lemons ( or one of each) - microplanes are perfect to do this
½ t. grated nutmeg (nice if it's freshly grated but I've never done that.)
Fruit for accompanying it - your choice. Raspberries are nice, but really, anything. Great when local strawberries are in~
Preheat oven to 325°
Spray or butter a 9" springform pan or two smaller pans.
In large mixing bowl, mix all the ingredients. A hand mixer is good for this.
Spoon in the batter and bake until lightly browned on the edges and set in the center, about 40-45 minutes.
Remove the rim of the pan and set this on a lovely footed cake plate :-). This would be a nice addition to a tea.
- Just googled it and found out it is from The New York Times Jewish Cookbook, and the recipe is Regina Schambling's. The original says toast 1⅓ c slivered almonds for 3-5 minutes until just browned, at 300, and then grind them in a blender or food processor.
In large mixing bowl, mix all the ingredients. A hand mixer is good for this.
Spoon in the batter and bake until lightly browned on the edges and set in the center, about 40-45 minutes.
Remove the rim of the pan and set this on a lovely footed cake plate :-). This would be a nice addition to a tea.
- Just googled it and found out it is from The New York Times Jewish Cookbook, and the recipe is Regina Schambling's. The original says toast 1⅓ c slivered almonds for 3-5 minutes until just browned, at 300, and then grind them in a blender or food processor.
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