Citrus Almond Cake

In the right state of mind, complicated cakes that take days of preparation and hours to assemble, can be fun. In the state of mind that I am usually in, a cake that uses approximately six ingredients and requires zero assembly, is the best.

So here's to another simple almond cake gussied up with some citrus and powdered sugar.

---

Citrus Almond Cake

8 oz almond flour
6 large eggs, separated, at room temperature
1 cup of superfine sugar (baker's or ground up granulated)
Grated zest of one lemon
Grated zest of one orange
¾ tsp of salt
⅛ tsp of almond extract

 

Make the cake: Preheat oven to 350 F. Grease and lightly flour a 9 inch springform pan.

In a large bowl, mix almond flour and salt.

In the bowl of your stand mixer, beat the egg yolks with the sugar until smooth and pale. Beat in the zests and almond extract. Add the flour mixture to the egg mixture and beat until smooth. 

Set bowl aside. In another large bowl, whip the egg whites on full speed, until stiff peaks form. 

Gently fold egg whites into the almond mixture until all the egg whites have been incorporated.

Pour batter into prepared pan and bake for about 20-25 minutes, or until golden brown and the cake springs back when gently pressed.

---

Almond Rice Krispie Treats

While good chocolate makes everything better, I would argue that almond paste is a close second. So it seemed only natural that I would eventually make an almond rice krispie treat and, to be honest, I am a little peeved that I didn't do it sooner. 

---

Almond Rice Krispie Treats

6 cups rice krispies
6 tbsp unsalted butter
12 oz mini marshmallows
5 oz almond paste
1 tsp almond extract

Sliced/chopped almonds

Make the rice krispie treats: Prepare a 9x13 (or square) pan with parchment paper. Melt the butter and almond paste over medium heat in a heavy bottomed saucepan, add the marshmallows. Once the marshmallows are 90% melted, remove from heat and gradually mix in the rice krispies. Once fully mixed, press evenly into the prepared pan.

Sprinkle with sliced or chopped almonds.

---

Fresh Fruit Pavlova

If I were to rank my favorite cloud-like desserts it would start with meringue and end with cotton candy. Granted, there are really only two items that fall into this category but they are both light and fluffy and delicious.

You may call this a gigantic meringue or a perfect pavlova but in either case, you should fill it with an apricot sauce or whipped cream--or even hot fudge--top it with some berries and serve it with lobster, cheese, guacamole, chips, popcorn, hummus or whatever else your next dinner party serves up.

---

Pavlova

4 large egg whites
Pinch of salt
1 cup superfine or regular sugar
1 tsp white vinegar
1/2 tsp vanilla
1/2 tbsp cornstarch

Make the pavlova: Preheat oven to 350°F  and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper.

Pour the vanilla and vinegar into a small cup. Stir the cornstarch into the sugar in a small bowl.

In a large bowl of a heavy-duty mixer fitted with whisk attachment, whip egg whites and salt, starting on low, increasing to medium speed until egg whites start to bubble and soft peaks begin to form (~2 to 3 minutes).

Increase speed to medium-high and slowly add the sugar mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar. Increase speed and whip until meringue is glossy, and stiff peaks form when the whisk is lifted.

Gently spread the meringue inside the circle on the parchment paper, making sure the edges of the meringue are slightly higher than the center. 

Place in oven and immediately drop temperature to 250°F. Bake for 1 hour 15 minutes or until the outside is dry. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. Tip: bake this at night and leave in the over until morning!

---