I love almonds in breakfast treats and desserts. If you spend any time looking through my recipes, you’ll find many that include almonds.
Almonds also show up frequently in Scandinavian foods. My friend Kirstin shared this recipe with me. A native of Norway, she has treated us to many of her country’s special dishes.
Because I am gluten-intolerant, Kirstin plans carefully and typically serves some variety of almond cake. They only use almond flour.
I’ve altered her recipe just a bit. Kirstin measures in grams, and I measure in cups. I guessed at the conversion.
Believe me when I say this cake is easy to make and delicious. Very moist, this dessert needs nothing to enhance it. Kirstin suggests dusting the cake with powdered sugar, and I like to add a thin slice of orange.
1-½ cups almonds
1 cup sugar
2 teaspoons vanilla
1 teaspoon baking soda
Place the oranges in a saucepan and cover with water. Bring to a boil for about one hour, or until a skewer easily slides through the oranges. Remove from the water and let the oranges cool for about half an hour.
Grease and flour a 9-inch spring form pan and preheat oven to 350° F.
In a food processor, combine almonds and sugar and grind until very fine. Empty the mixture into a bowl and set aside.
Once cooled, cut the oranges into smaller pieces, rind and all (but remove the white string in the middle) and place in processor. Run until it resembles mashed potatoes. Add the sugar/almond mixture, vanilla and baking soda. Pulse until mixed. Add the eggs and blend well.
Pour into form and bake for about 1 hour.
Click here for information about Ellen’s cookbook, “No Sacrifices — Entertaining Gluten-Free”