I discovered NY Times’ cooking site a few months back and ever since then I’ve been hooked.
My recipe box is full of recipes I’ve saved, and from this Bucatini all’Amatriciana to this Buttery Breakfast Casserole, we’ve been eating reallllly well around here! Their contributors are talented chefs with a vast range of knowledge and training, and even their reviewers seem like experienced cooks. The site itself is user-friendly, with comments that are split between “All” and “Most Helpful,” so it’s easy to take in helpful tips at a glance.
I had been eyeballing this Almond Cake recipe for some time and was finally able to make it over the weekend. It was unlike any other cake I’ve ever made.
We boiled a lemon and an orange before turning them into a paste and roasted whole raw almonds before grinding them into a powder, then combined everything with flour, baking powder, salt, sugar, eggs, and olive oil, The result? A nutty, sweet, and moist cake that we’ve been sneaking bites of every change we get!
- 1 small to medium orange
- 1 lemon
- 6 ounces raw almonds
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 4 eggs
- ½ teaspoon salt
- 1 ½ cups sugar
- ⅔ cup olive oil
- Confectioners’ sugar
- Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
- Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
- Set oven to 350 degrees, and grease a 9-inch springform pan.
- When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
- In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
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