Almond Cake

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

There was a recent theft of egg-enriched flour from a local
warehouse. Unfortunately, the theft happened just before
Shabbat and it forced many local bakeries to bake their
Shabbat bread with plain, white flour. A rabbi told the press,
"I'm appalled by the rise in white challah crimes."

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                            TODAY'S RECIPE
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This easy cake makes a simple but tasty dessert, and can also
be served for breakfast or as an afternoon snack.

Almond Cake (Torta di Mandorle)

8 oz (225 g) unblanched almonds
1 1/2 cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
A pinch of salt
12 Tbs (1 1/2 sticks, 165 g) butter at room temperature
3/4 cup (180 ml) sugar
4 eggs, separated

Combine the almonds, flour, baking powder, and salt in an
electric food processor and process until the almonds are
finely chopped. Transfer the mixture to a mixing bowl. Beat
the butter and sugar together until light and fluffy. Add the
egg yolks and beat until thoroughly combined. Add the butter
mixture to the almond mixture and mix thoroughly with a
wooden spoon. Beat the egg whites until they form stiff peaks
and fold into the batter with a rubber spatula. Pout the batter
into a greased and floured 9-inch (23 cm) springform pan
and bake in a preheated 350F (180C) oven until a toothpick
inserted in the center comes out clean, about 45 minutes.
Cool on a wire before removing from the pan.
Serves 8 to 12.
Received on Fri Feb 18 07:20:40 2011