Subject: Galician Almond Torte
From: Unicorn (unicorn@indenial.com)
Date: Sun May 07 2000 - 04:00:21 EDT
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F O O D F U N N Y
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Reader Fern McDougal of Norfolk, Virginia writes:
Dear handsome Chef and beautiful Nell,
In December, we were hosting a post-caroling party for our church, in
our home. A few people arrived early, including my Dad, stepmom, and
5 1/2 year old niece, Corrin. I was still making open-faced smoked
salmon sandwiches, and Corrin had to come see what I was doing. (And,
yes, she is right -- fresh dill does look like little trees!) When she
said the sandwiches looked pretty, I asked her if she would like a
taste. She said yes, and I cut a small sliver off one sandwich for
her. After carefully chewing it, she announced that she would like
"just the fish" better. So I gave her a small piece of smoked salmon.
Corrin ate it with a vaguely distressed look on her face, and then
(doing her best to be polite) gave her opinion: "It isn't *very*
nasty...."
Gosh, I love that kid!
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T O D A Y ' S R E C I P E
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This sweet treat from the northwestern part of Spain is usually
decorated with a stenciled cross of Santiago de Compostela on the top.
Galician Almond Torte (Torta de Almendras Santiago)
1 lb (450 g) blanched, skinless almonds, or almond powder
10 Tbs (150 ml) butter
2 cups (500 ml) sugar
6 eggs
1+1/4 cups (375 ml) all-purpose flour
Juice and grated zest of 1 lemon
Powdered (confectioner's) sugar
Toast the almonds in a preheated 350F (180C) oven until light golden
brown. Process in a food processor until finely ground. Beat the
butter and sugar together until light and fluffy. Beat in the eggs
one at a time. Add the flour, ground almonds, and lemon zest and stir
just until mixed. Pour into a greased and floured spring-form pan and
bake at 350F (180C) until a knife blade inserted in the center comes
out clean, about 1 hour. Cool for 15 minutes, then pour the lemon
juice over the surface. Remove from the pan and cool on a rack. Dust
with powdered sugar before serving. Serves 10 to 12.
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