Tag: ground almonds

Pear and cardamom cake for Petra

Excuse my absence. I don’t know what I’ve been doing. Oh yes I do! Potty training Kitty. I won’t go into it, but there’s been a lot of washing, scrubbing, mopping etc. I’m like Hercules trying to clean the Aegean stables!! Only I am better at accessorising. I like to team skinny black jeans and my new Adelphe diamond-slice ring with eau de toddlerpiss.

But look it’s nearly Christmas and though I loathe Christmas recipe pull-outs at this time of year – so confusing, so distracting – I thought I would recycle this cake that I made for my Grazia column (she said casually) and show it to you here, in case you don’t read Grazia and you’re looking for a mildly spiced cake to serve at some party or other.

And say Merry Christmas to you all! But, especially, to a girl called Petra I once knew a long time ago. A friend of a friend. I bumped into her husband the other day at a party, who I never recognise because he keeps changing his spectacles. At the moment he is wearing some intimidating horn-rimmed pair. “Petra reads your blog,” he said. “I’m sorry I don’t, I…” he floundered. It’s alright, I said. You’re not my demographic.

Anyway Petra is absolutely terrific, but she wasn’t at the party because she was working! At Christmas!! But I think she is a lawyer and so just works and occasionally, blinking at the daylight, leaves her office to eat a sandwich and breathe some non-recycled air.

(My favourite story about lawyers, by the way, was when I emailed my friend Jamie, who is a commercial barrister, on a sunny Bank Holiday Sunday about something – I wanted to email while I remembered what it was – and I joked “As it’s a sunny Bank Holiday Sunday Jamie, I expected a swift response as you will, obviously, be at work.” And he fucking was!)

The thing I remember most about Petra was at a dinner party I said I liked her necklace, some really beautiful magnificent choker-y thing with all manner of swizzles and sparkles on it. “It was my grandmother’s,” she said. “There’s an extra bit you can fit on it,” she said, describing a hook and eye in the air with her hands, “that makes it even bigger.”I just stared at her, boggling at the poshness of it all – I thought she was going to say she got it at Accessorize.

Thinking about Petra made me a bit sad. There are all these people, I think, old friends, who read this blog but I don’t see them or speak to them. Then it turns out they’ve been there all the time. It’s possibly best this way, when I think about it. If we were together they would just have to sit there while I rattled on and on just talking about myself and telling boring stories that start off about one thing and then turn into something else and then I suddenly stare out of the window and shout “Oh look there’s that fucking massive parakeet on the bird feeder again!!!” At least if you read this blog you can get up and go and make yourself a cup of tea or something. Get a bit of chocolate to sustain yourself until the pay-off.

And while you’re at it make this cake why don’t you.

This is a very classy cake because of the addition of cardamom, that most people are too scared to use in sweet baking because they don’t want a cake that tastes like curry. But it doesn’t taste like curry, it’s very nice. It’s like something they would make on Bake Off.

But it is absolutely huge, so only make this if you have a lot of people coming round.

Pear and Cardamom cake from The Ethicurean cookbook
Serves about 20, genuinely

315g salted butter at room temperature
315g caster sugar, plus extra for dusting
5 eggs (!!!) lightly beaten
315g ground almonds
50g plain flour
1tbsp ground cardamom
1ripe pear (I used tinned pears, which worked very well)
70g dark chocolate

Heat the oven to 170C. Line the base and sides of a 23cm springform cake tin with baking parchment

1 Beat the butter and sugar together for about five minutes, or until pale and sort of fluffy.

2 Add all the dry ingredients and mix on slow until just combined. Remove the bowl from the machine and fold the mixture a few times with a spatula.

3 Turn it into the tin, level the top then place in the centre of the oven and bake for 20  minutes.

4 Slice your pear thinly and break the chocolate into pieces. 

5 Remove the cake from the oven. It will still be liquid. Press the chocolate pieces into the mix across the entire cake. Lay the pear slices on top of the cake and then sprinkle the cake with some sugar, for caramelisation and a bit of crunch. 

6 Put back in the oven. The recipe said for another 40 mins but mine took another 60 mins for a skewer to come out clean. All ovens are different, alas, which is why baking is such a fucking bore. 

Eat with creme fraiche, I’d say. While wearing a really amazing necklace. 



A Tomato and “Dirt” Salad You’ll Really Dig

It’s not unusual for me to steal a recipe idea from a local
restaurant, but it’s not everyday that I’m inspired by something I eat at a
bowling alley. This happened recently at the Mission Bowling Club, a fun and
funky, six-lane bowling alley located just a few blocks from our home, which
despite the cacophony, features some of the City’s best bites.


In addition to an otherworldly fried chicken appetizer, and a “granulated,” aged beef burger some (including my wife
Michele) consider the best in the City, the MBC also features daily specials,
and one such offering was described as an “heirloom tomato salad topped with a
crispy rye crumble.”

That sounded great to us, and our server vouched for its
excellence, so we happily included it among our starters. What we didn’t know
at the time, was that our server had defied the kitchen and refused to use the
dish’s official name, “tomatoes and dirt.”

She made this stunning admission as we raved about its
deliciousness, and admitted to going rogue and changing the name because she
just didn’t think that “dirt” sounded appetizing. What?! I thought this plate of tomatoes and “dirt” was just about the most
creative thing I’d heard/seen/tasted in a while.


I was this close to going into that kitchen, ratting her
out, and maybe getting a free dessert for my trouble, but thought better of it,
and decided to quietly finish the salad, knowing that I would share it here,
dirty name and all.  Anyway, this
is my version, and I hope you give this a try soon. Enjoy!


Ingredients for 4 Small Portions:
8 oz burrata cheese, or fresh ricotta
Enough freshly sliced tomatoes for 4 portions
Wine vinegar, extra virgin olive oil, salt and pepper to
taste
Fresh sliced basil leaves
For the crumbs:
2 tbsp olive oil, more if needed
3 large brown mushrooms, minced fine
big pinch of salt
3 slices of dark rye, made into crumbs
1 rounded tablespoon ground almonds (aka almond meal, almond
flour, or just crush your own)

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Amaretto cake

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Ingredients

  • 200g softened butter
  • 200g brown sugar
  • 2 medium eggs
  • 2tblsp amaretto liqueur
  • 180g flour
  • 50g ground almonds
  • 3tsp baking powder

That’s goodtoknow

This makes a great dessert served warm with chocolate sauce or ice-cream.

Method

  1. Pre-heat oven to 180°C/160°C Fan/Gas Mark 5. Grease and line a deep (preferably spring-form) 10cm sandwich cake tin.
  2. Cream together the butter and sugar until smooth and creamy. Beat the eggs and add the liqueur.
  3. Mix in 1/3 of the eggs and 1/3 of the flour and gently fold in. Repeat until all of the eggs and flour are combined.
  4. Add the baking powder and ground almonds, and fold through the cake mix.
  5. Pour into the prepared tin and bake for 20-30mins until the cake is slightly risen and golden brown. A skewer inserted into the middle of the cake should come out with a few crumbs but no raw cake mixture attached. If it browns too much before it’s cooked in the middle, cover with tin foil.
  6. Cool in the tin for 10mins, then turn out onto a wire rack.
  7. Serve warm with chocolate sauce or ice-cream, or allow to cool completely and cut into slices.

By Eleanor Turney

What do you think of this recipe? Leave us your comments, twist and handy tips.

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