Almond Cake - Torta di Mandorle
A classic Almond Cake with a crumbly shortcrust pastry that is tender and flaky covered with sliced almonds and almond flavored sugar. This simple one bowl almond cake is easy to prepare and perfect end to any meal or cup of coffee!
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Almond Cake - Torta di Mandorle
8 tbsp butter (1 stick)
½ cups plus 2 tbsp. of sugar
1 tsp baking powder
1 tsp Almond extract
¼ cup Almond butter
1/3 cup of water
2/3-cup cake flour
Substitute Flour and cornstarch – see video
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar in an electric mixer.
3. Add the baking powder, almond extract, water, and almond butter to the creamed butter.
4. Gradually add the cake flour to the almond mixture.
5. Place cake mixture in a parchment-lined springform pan and bake for 30 minutes.
Topping:
1 cup powdered sugar
5 tsp almond liqueur
¼ cup almonds, toasted and chopped
1. In a bowl whisk the powdered sugar and liqueur until the sugar is dissolved.
2. Once the cake has cooled, drizzle the icing over the cake and sprinkle the almonds on top of the icing.
Notes:
•If you don’t want to use an almond liqueur, you can use a little water and almond extract.
•You can also use lemon or orange juice.
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Ciao! I'm Lucia Oliverio, and this is a channel where I bring wholesome meals and memories through Italian cooking to your kitchen.
Subscribe to my cooking channel, GreenOlive Cooking, to learn how to make simple and tasty recipes for your family and friends. New recipe videos post every Saturday Morning!
La bonne cuisine de Madame E. Saint-Ange | Wikipedia audio article
This is an audio version of the Wikipedia Article:
La bonne cuisine de Madame E. Saint-Ange
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Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
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Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
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The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
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La bonne cuisine de Madame E. Saint-Ange is a French cookbook written by Marie Ébrard under the name E. Saint-Ange and published in 1927 by Larousse. A classic text of French home cooking, it is a highly detailed work documenting the cuisine bourgeoise of early 20th century France, including technical descriptions of the kitchen equipment of the day.Before writing La bonne cuisine, the author had written a cooking column in her husband's magazine Le Pot au Feu for twenty years, and much of the content is drawn from that magazine. The book was originally published as Le livre de cuisine de Madame Saint-Ange: recettes et méthodes de la bonne cuisine française; the current title was drawn from a later abridgement, and was retroactively applied to a modest updating of the original work by the publisher in the 1950s. Other editions use the title La cuisine de Madame Saint-Ange.
Many American chefs and cooking teachers working in French cuisine have cited it as a significant influence, including Madeleine Kamman, Julia Child, and Chez Panisse co-founder Paul Aratow, the last of whom translated it into English.Though the book reflects the equipment and the tastes of 100 years ago, reviewers have found it useful for cooking today:
Its recipes work; the dishes they produce are delicious; the extensive advice is empowering. ...this is a book that cries out to be cooked with.
Palet de Panisse, Ratatouille and Mediterranean Condiments
An amazing recipe by Julia Sedfedian, a French Starred-Chef, using Monva Grand Cru Extra Virgin olive Oil
Flavorking Plum Bakewell Tart Pastry Dessert
Flavorking Plum Bakewell Tart Pastry Dessert
This recipe is an easy take on a Bakewell tart, using a ready-made pastry case filled with a mixture of ground almonds, beaten eggs and sugar – with sliced South African Flavorking plums. It’s plum delicious!
Preparation: 15 minutes
Cooking: 30 minutes
Serves: 8
1 x 21cm all-butter pastry tart
2tbsp raspberry jam
2 eggs, beaten
40g caster sugar
100g ground almonds
1tsp vanilla extract
6-8 South African Flavorking plums, halved and pitted
20g flaked almonds
Icing sugar, for sprinkling
1 Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4.
2 Put the prepared pastry tart onto a baking sheet and spoon in the raspberry jam. Spread it evenly over the base.
3 Beat together the eggs, sugar, almonds, vanilla extract and lemon zest to make a frangipane. Spoon into the pastry tart case and spread it out over the jam. Place the plums on top. Sprinkle the pastry tart with the flaked almonds and bake for 25-30 minutes, until the filling is set and golden.
4 Cool for about 20 minutes, then serve, sprinkled with icing sugar.
Cook’s tip:
This dessert would work well with South African apricots too, as they taste so good with almonds.
Jenn's Homeowner Hacks - Spatchcocking
In this week's episode, I'll join my good friends (and infamous Italian baking sisters - Karen & Michelle Jantsch) in the kitchen to explore a time-saving Thanksgiving Hack - spatchcocking. After years of perfecting her turkey technique, Karen will share tips to help you cook your best bird yet this Thanksgiving!
Owners of Baked! Cookies & More, the Jantsch sisters come from a long line of bakers and cookie makers. Michelle & Karen are known for their epics feasts and mad skills in the kitchen. With over a decade of mass-producing holiday cookie trays, the sisters have gone public now offering holiday cookie trays for the masses. Orders can be placed online at bakedcookiesandmore.com through Dec 1st and sold on a first-come, first-serve basis.
Jenn Salladay, Realtor, GRI, CCS
Waterloo Realty
512.818.6146
jenn.salladay@gmail.com
Mediterranean Dinner
Mediterranean-style French meal including a citrus and beet salad, Panisse de Marseille, red snapper with pomegranate sauce, poached pear with roquefort and blueberries.
Recipe: Red Snapper with Pomegranate Sauce
The Sauce: Cook a mirepoix of onions, turnips, carrots and mushrooms in olive oil until onions turn translucent. Add a beet, pomegranate juice, water, one star anise, several black peppercorns. Cook for one hour. Strain, add white balsamic vinegar, reduce to a syrup. Finish with a knob of French demi-sel butter.
The Crust: Pulverize roasted almonds, bread cubes, rosemary and thyme. Add zest of a lemon.
The Red Snapper: Cook in a vacuum packed bag sous vide for 30 minutes at 50° C. When done, dry on paper towels, add salt and pepper. Coat the skin side with the crust, pour clarified butter on top and put under a broiler on Hi for 2 minutes.
Assembly: Put the snapper on a plate. Pour the hot sauce. Garnish with medallions of kohlrabi cut with a cookie cutter, and steamed until tender.