Lemon Almond Flourless Cake - Recipe

 

• FLOURLESS LEMON ALMOND CAKE Recipe

• 
  

• INGREDIENTS :
  
  
  4 Large Eggs, separated 

• 2 tablespoons packed lemon zest

• 1/2 cup (100g) white sugar, divided

• 1 1/2 cup (144g) lightly scooped finely ground blanched almond flour

• 1 teaspoon baking powder

• 1/4 teaspoon ground cardamom

• 1 teaspoon white or apple cider vinegar

• Pinch salt

• Powdered sugar, for sprinkling

1. 
   Preheat oven, prepare pan:

   Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
2. Beat egg yolks, lemon zest, 1/4 cup sugar:

   In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup of the sugar until smooth.

3. 
   
4. Whisk almond flour, baking powder, cardamom, beat into egg yolk mixture:

   In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until well combined. The mixture should resemble a thick paste.

5. 
   
6. Whip egg whites to soft peaks:

   With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed.

7. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step).

8. 1. As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the egg whites. Beat until soft peaks form.

   2. Fold beaten egg whites into almond mixture: Stir a third to a half of the beaten egg whites into the almond mixture to loosen it and make it lighter.

   3. Then gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.

   4. Scoop batter into pan, bake:

      Gently scoop the batter into the prepared springform pan and place in the oven. Bake at 350°F (175 °C) for 30 minutes.

   5. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan.

   6. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving.

   7. 
      

   8. 
      

   9. 
      
      

   10. POSITANO The AMALFI COAST

   11. COOKBOOK / TRAVEL GUIDE

   12. AMAZON.com
       

   13. 
       

   14. 
       

   15. 
       
       
       
   16. 
       
   17. 
       
   18. 
       

Italian Wedding Cookies Recipe Christmas

These Cookies go by Several Names

ITALIANor MEXIACAN WEDDING COOKIES and RUSSIAN TEA CAKES or COOKIES

RECIPE : ITALIAN WEDDING COOKIES 

1-1/2 cups Unsalted Butter 

3/4 cup Confectioners' Sugar 

1/2 teaspoon Salt 

3/4 cup ALMONDS  (Finely Chopped) 

2-1/2 tsp Vanilla Extract 

3 cups Sifted All-Purpose Flour 

1/3 cup Confectioners' Sugar For Rolling

Preheat oven to 325° F. 

Cream butter or margarine in a bowl, gradually add confectioners'''' sugar and salt. Beat until light and fluffy. 

Add nuts and vanilla. 

Blend in flour gradually and mix well.

Cover with plastic wrap and refrigerate 1 1/2 hours.

Shape into balls using about 1 teaspoon for each cookie. 

Place on ungreased cookie sheets, and bake for 10 minutes. Do not brown. Cool slightly. 

Roll in the extra Confectioners Sugar.

Enjoy !

  .

.

The FEAST of The 7 FISH

ITALIAN CHRISTMAS

Recipes

SOPHIA LOREN with PIZZA

TEE SHIRT

.

Tira Mi Su Recipe - Italian Grandmas

 

Tira Mi Su

TIRA Mi SU

Tira Mi Su RECIPE alla MARA

TIra Mi Su INGREDIENTS

ESPRESSO, MARSCAPONE CHEESE, EGGS, SUGAR

ITALIAN SAVOUARDI BISQUITS

COFFEE LIQUOR (Kahlua or Tia Maria)

COCOA POWDER

In MARA'S KITCHEN

MAKING TIRA MI SU

TIRA Mi SU alla MARA

Who doesn't Love Tira Mi Su? Not many. This is a great, easy to follow for one of the Worlds Great Dessert recipes, "Everybody Loves Tira Mi Su" !!! Well almost everbody? Originating in Friuli, in North Eastern Italy, Tira Mi Su has become a World Standard Desser item, and is especially loved in the United States of Amaerica. Ever want to make it yourself? It's not hta hard. Here are two great recipes, the Video Recipe of Mara, above, and a wonderful easy to make Tira Mi Su Recipe from Best Selling Italian Cookbook Author Daniel Bellino Zwicke ...

Enjoy Tira Mi Su for Christmas this year, with one of these two great recipes. "Buon Natale"

TIRA Mi SU - RECIPE :

1 - 1/2 cups very strong coffee, cooled

1  Tbsp. Dark Rum

1  Pinch of Kosher Salt

⅓ cup Sugar

1  cup chilled heavy cream

1/2  cup mascarpone

3  large Egg Yolks

24  Ladyfingers

PREPARATION :

Step 1

Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.

Step 2

Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.

Step 3

Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.

Step 4

Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.

Step 5

Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).

Step 6

Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.

Step 7

Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.

MEMORIES of ITALIAN FOOD

AMAZON.com

NEW YORK ITALIAN

In GREENWICH VILLAGE

RISTORANTE CARBONE

COFFEE MUG

Sophia Loren by Bellino

SOPHIA LOREN 

by Bellino

Afforable Art

SOPHIA LOREN

"The BEAUTIFUL ONE"

by Bellino

FINE ART PRINT on CANVAS

AFFORDABLE ART

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

by BELLINO

AMAZON.com

 

Worlds Best Butter Ricotta Cheese Pasta

 

Fresh Artisinal Alpine Ricotta

The DOLIMITE ALPS

FRIULI / ALTO ADIGE 

ITALY

Making Artisanal Alpine Italian Cheese

In the DOLOMITE ALPS of ITALY

At Agriturismo Malga Tuglia with Samuel

Aging Alpine Cheese at Malga Tuglia Dairy

FRIULI, ITALY

Some Cows at the Dairy

Producing Tasty Italian Alpine Cheese

And The Worlds Best Butter

The WORLDS BEST BUTTER

By Samuel, at Agriturismo Malga Tuglia

FRESH RICOTTA

READY to Ne SMOKED

TERESA MAKING PASTA

With Butter & SMOKED RICOTTA

From Agriturismo Malga Tuglia

Teresa grates the SMOKED RICOTTA

FAVORITE ITALIAN RECIPES

AMAZON.com

SOPHIA LOREN

"Everything you See,

I owe to Spaghetti"

Zuppa Inglese Italian Run Cake Recipe

 

Zuppa Inglese

ITALIAN RUM CAKE

ZUPPA INGLESE

ITALIAN RUN CAKE RECIPE  :

Rum
Maraschino or orange liqueur
2 cup  whipping cream
4 Tbs powdered sugar

2 Tbs unsweetened cocoa powder
2 Tbs chopped almonds
2 Tbs finely chopped candied orange peel
maraschino cherries and mint leaves for decoration (if desired)

Prepare Custard Filling and let cool completely. Prepare Sponge Cake in 9-10 inch spring form pan. When cooled, cut horizontally into 3 layers.

Whip 1 cup of the whipping cream till stiff peaks form adding 2 Tbs of the powdered sugar. Gently fold together the whipping cream and the cooled custard filling and divide the mixture into 2 equal portions. To one portion add the cocoa powder and nuts. To the other portion, fold in the candied orange peel.

Place the bottom cake layer back into the (cleaned) spring form pan and sprinkle with rum. Spread the cocoa mixture over. Place the second layer of cake atop and sprinkle with maraschino or orange liqueur. Spread the orange peel custard mixture and then top with top cake layer and sprinkle with remaining rum.

Cover and chill for 3 or 4 hours.

Meanwhile, whip the remaining 1 cup of whipping cream till stiff peaks, adding the remaining 2 Tbs of powdered sugar. Place the chilled cake onto a serving plate, releasing the sides of the spring-form pan and spread the whip cream over the top and sides of the entire cake. Decorate with maraschino cherries and/or mint leaves, if desired.

Custard Filling: 

Combine 1/3 cup sugar, 2 Tbs cornstarch and 1/4 tsp salt; blend in 1+1/2 c. milk. Cook and stir till bubbly. Cook and stir 2 minutes more. Gradually stir about half of the hot mixture into 2 beaten egg yolks; return to remaining hot mixture. Cook and still till bubbly. Cook and stir 2 more minutes. Cover the custard directly with clear plastic wrap (so that a film doesn’t form on the top) and let cool completely without stirring.

FAVORITE ITALIAN DISHES

And SECRET RECIPES

AMAZON.com

SUNDAY SAUCE

"The SNEAKER"

by Bellino

On ETSY

.