- The Washington Times - Wednesday, June 11, 2008

Where did I put that recipe for almond cake? I have asked myself that question many times in 15 years - and maybe longer. I have looked in cookbooks for a substitute, but their offerings did not seem up to my lost recipe.

Then, last week, I found it while freeing a closet from years of neglect. It was still in the tin box with other treasured and misplaced recipes. I like that - “misplaced,” not lost. Anyhow, I had forgotten that the recipe calls for bread crumbs instead of flour.

This royal almond torte, from the California Almond Growers Exchange, was part of a page ad in the October 1968 issue of Gourmet magazine. The cake is delicious, and it takes quite favorably to a cup of tea - plain or with milk - or coffee. A slice makes a fine foil for a dish of fresh berries, and it is quite at ease when nestled beside a scoop of ice cream.

The almond trade association also gave the recipe for chocolate butter-cream frosting, but I have never - and never will - put anything on this cake except sprinkles of confectioners’ sugar.

Royal almond torte

1/4

3/4

1/2

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1/2

1/4

3/4

1/2

Toss the ground almonds, bread crumbs, baking powder and salt well with a fork. Place the egg yolks in a mixing bowl; stir in the water, vanilla and almond extract. Beat in 1 cup of the sugar until mixture is thick and lemon-colored. Gradually beat in the almond-bread crumbs mixture.

In a separate bowl, beat the egg whites with cream of tartar until soft peaks form; gradually add the remaining ( 3/4 cup) sugar and continue beating until stiff peaks form. Beat in 1/4 of the egg whites to the egg yolk mixture. Add the remaining egg whites and fold into the batter with a spatula until well-mixed.

Turn the batter into a 10-inch springform pan heavily buttered and lightly sprinkled with bread crumbs. Bake just below the center of the oven at 400 degrees about 45 minutes. Remove the cake from the oven and immediately loosen the cake from pan; cool on a rack.

Here is the recipe for the frosting, which some cooks may want.

Chocolate butter-cream frosting

cup soft butter

1 egg yolk

2 teaspoons brandy

1/2

optional

Melt and cool chocolate. Cream the butter and add the chocolate. Beat in other ingredients. Spread this frosting on the royal almond torte and garnish with sliced almonds.

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