Text 6081, 87 rader
Skriven 2011-01-22 05:09:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 584
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cardamon Apple Almond Cake
 Categories: Cakes, Fruit, Nuts
      Yield: 8 servings
 
MMMMM----------------------------CAKE---------------------------------
           Oil for greasing pan
    1/2 c  Matzo meal (not cake meal);
           + more for dusting
      1 c  Slivered almonds; toasted,
           - cooled
    1/2 ts Salt
    1/2 ts (scant) ground cardamom
      5 lg Eggs; separated, room temp
           - 30 min
      1 c  Granulated sugar
      2    Apples; peeled, coarse
           - grated

MMMMM-----------------------POWDERED SUGAR----------------------------
    1/3 c  Granulated sugar
    1/2 ts Potato starch
 
  Special equipment: a 9" to 9 1/2" (24-cm) springform pan; an electric
  coffee/spice grinder
  
  Cardamom loses flavor and aroma quickly, so be sure to store it in an
  airtight container in a cool dry place- never near your stove.
  Because the cornstarch in confectioners sugar isn't kosher for
  Passover, we powdered granulated sugar in an electric coffee/spice
  grinder and mixed it with potato starch for a similar effect.
  
  Put oven rack in middle position and preheat oven to 350øF. Oil
  springform pan and dust with matzo meal, knocking out excess.
  
  Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4
  teaspoon salt, and cardamom until finely ground. (Be careful not to
  pulse to a paste.)
  
  Beat yolks in a large bowl with an electric mixer at medium-high speed
  until smooth, then add 3/4 cup sugar, 1 tablespoon at a time,
  beating, and beat until mixture is very thick and pale, 2 to 3
  minutes. Stir in nut mixture, then apples. Beat whites and remaining
  1/4 teaspoon salt in another bowl with cleaned beaters at medium
  speed until they hold soft peaks. Add remaining 1/4 cup sugar, a
  little at a time, beating, and beat until whites just hold stiff
  peaks. Stir one fourth of whites into yolk mixture to lighten, then
  fold in remaining whites gently but thoroughly. Scrape batter into
  pan and rap pan once on work surface to eliminate any large air
  bubbles.
  
  Bake cake until puffed, browned, and top springs back when touched,
  40 to 45 minutes. Transfer to a rack and cool completely in pan (cake
  will sink slightly in center). Run a knife around edge of cake to
  loosen, then remove side of pan.
  
  Make powdered sugar: Grind sugar in coffee/spice grinder until
  powdered, then stir together with potato starch in a bowl. Sift some
  of sugar over cake before serving and reserve remainder for another
  use.
  
  Cooks’ note: Cake can be made 1 day ahead, cooled completely, then
  kept, covered with foil, at room temperature.
  
  Recipe by Ruth Cousineau
  
  April 2005 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 15 April (Tax Day) 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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