Disregard my previous ricotta, lemon and almond cake. Here is a light cheesecake which perfectly balances the three flavours and is absolutely moreish. The recipe (slightly adapted here) comes from a pizzeria in the 30’s holiday town of Sabaudia and appears in Ruth Rogers’ and Rose Gray’s River Cafe Cook Book Two. Preheat your oven to 150ºC (300ºF) and grease and line…… Continue reading almond, lemon and ricotta cake
Tag: almond meal
pear and almond slice
A classic combination in a not-too-sweet and gluten free slice. Preheat your oven to 180ºC (350ºF) and grease and line a 22cm (8½”) square cake tin. Cream 120g (4¼ oz) of butter with ⅓ of a cup of sugar and when they are light and fluffy beat in 2 large eggs, one at a time. Add 1¼…… Continue reading pear and almond slice
berry friands
These little friands make a delightful afternoon tea or finger food dessert. Preheat your oven to 180ºC (350ºF). Brush 30 mini muffin pans with melted butter then dust with flour. Melt 170g (6 oz) of butter and allow it to cool a little. In a mixing bowl combine 155g (5½ oz) of sifted icing sugar, 155g (5½ oz) of almond meal and 70g (2½…… Continue reading berry friands
flourless almond bread 2
My first flourless almond bread, although delicious with butter, was unsuited to more savoury toppings. With the addition of flaxseed meal and olive oil this new version is more savoury. Enjoy it with bacon and eggs, cheese, tomatoes, mushrooms, avocado or just about anything. It toasts well and can be used for sandwiches. Preheat your oven to 180ºC…… Continue reading flourless almond bread 2
chicken in green almond sauce + red mexican rice
Simple poached chicken is taken to another level with this wonderful Mexican sauce. In a saucepan, cover chicken pieces with cold chicken stock. Bring to a simmer as slowly as possible. When barely cooked, take them off the heat and set aside. In a food processor combine 1 chopped onion, 2 chopped garlic cloves, 115g (4oz)…… Continue reading chicken in green almond sauce + red mexican rice
pistachio and almond biscuits
These simple biscuits (cookies) are a little crisp on the outside and wonderfully chewy in the centre. Combine ⅔ of a cup of almond meal, ½ a cup of pistachio butter (if you can’t find this you can make it by grinding shelled pistachios in a food processor until the oils comes out), ⅓ of…… Continue reading pistachio and almond biscuits
raspberry, apple and almond pie
Serve this simple filo pie hot with cream or ice cream as a winter dessert or cold at any time of day. Butter a pie dish. If you prefer this can also be made as a free-form pie on a flat baking sheet. Line the bottom and sides of the dish with at least 6-8…… Continue reading raspberry, apple and almond pie
flourless almond pistachio and yoghurt cake
Here’s another wondefully moist and dense dessert-like cake. In a food processor combine 85g (3 oz) butter, 100g (3½ oz) each of brown sugar and raw sugar, 250g (8¾ oz) of almond meal and 1 teaspoon of ground cardamom until it has the consistency of a fine crumb. Add 3 eggs, 250 ml (8½ fl oz) natural greek-style…… Continue reading flourless almond pistachio and yoghurt cake
ricotta, lemon and almond cake
Not too sweet and bursting with lemon, this cake lets the ricotta flavour shine through. Preheat your oven to 180C (350F). Place 285g (10 0z) of fresh ricotta cheese, 2 large eggs and 170g (6 oz) of caster sugar in the bowl of a food processor and process until well combined and smooth. Add 85g…… Continue reading ricotta, lemon and almond cake
persian love cake
Adapted from a recipe by Gerard Yaxley this cake has a wonderfully fragrant and exotic flavour. And since it’s a love cake I added rose petals. Rub together (to breadcrumb consistency) 360g (12½0z) of almond meal, 150g (5¼oz) each of raw sugar and brown sugar, 120g (4¼oz) unsalted butter and 1 tsp of salt. Press…… Continue reading persian love cake
michelle picker cooks 