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Dottie's Almond Cake

HEALTHIER VERSION

Yield: 
12

This is a recipe from one my Mom's oldest friends - Dottie Cannon.  She is one of the best cooks we know, and yet for her first 60 years she had no sense of smell.  She found out it was just allergies, and now with meds she can now smell even when she doesn't want to.  She is spending her later years in Grafton Vermont in one of the most charming historic homes in town.  Vintage wallpaper, iron post beds, worn oriental carpets.  Her almond cake, which I know she got somewhere else first, calls for almond paste - sweetened that is.  So for a healthier version, I use lots of ground almonds and some sugar.  Serve with raspberry mash (take a masher and break up rasperries with a bit of sugar) and whip cream.

ALMOND CAKE  

Serves 12

2 STICKS OF BUTTER

1 CUP OF UNBLEACHED FLOUR

1 CUP WHOLE WHEAT FLOUR

1/2 t. SALT

1 3/4 CUPS SUGAR

2 CUPS GROUND TOASTED ALMONDS

4 EGGS YOLKS  ( ROOM TEMP )

1 TEASPOON ALMOND EXTRACT

1 CUP SOUR CREAM

1 t. BAKING SODA

PREHEAT OVEN TO 325  BUTTER TWO  8-INCH SPRINGFORM PANS OR A 13X9 PAN....LINE BOTTOM WITH PARCHMENT PAPER. BUTTER PAPER. PLACE PANS IN FREEZER.  SIFT FLOURS AND SALT  INTO A SMALL BOWL, BEAT BUTTER  AND SUGAR AT HIGH SPEED UNTIL FLUFFY, ABOUT 5 MINUTES. ADD ALMOND PASTE LITTLE AT A TIME AT MEDIUM SPEED, ABOUT 8 MINUTES. BEAT IN EGG YOLKS ONE AT A TIME AND ALMOND EXTRACT. MIX SOUR CREAM AND BAKING SODA AND ADD TO BUTTER MIXTURE. REDUCE MIXER SPEED TO LOW AND GRADUALLY ADD FLOUR MIX, JUST UNTIL BLENDED.

DIVIDE BATTER BETWEEN PREPARED PANS AND SPREAD EVENLY. BAKE ABOUT 1 1/4 HOURS, UNTIL TOPS ARE GOLDEN AND SPRINGS BACK WHEN LIGHTLY PRESSED AND CAKES SHRINK FROM SIDES OF THE PANS. COOL ON WIRE RACK. REMOVE PAPER.

 

 

Kale Avocado Smoothie

on Tue, 03/13/2012 - 04:00

Not in the mood to cook?  Whip up a kale avocado smoothie for lunch, or maybe even dinner because sometimes the idea of cooking is just not in the cards.  I sometimes drink two of these at a sitting.  This smoothie first came into my mind when I catered a good friend's "shrinkage" party and wanted to take part in the party's festive theme.  The party celebrated my friend's shrinking tumor (after a good dose of chemotherapy) but was also a way to thank all her friends who had been cooking and delivering meals to her family.

Fennel Sugar - Preserving Bronze Fennel Seeds

on Mon, 01/16/2012 - 20:10

I thawed a bag of herbs that was floating around in my freezer.  It was double wrapped so I couldn't tell what herb was in there.  Once thawed it was apparent -  4 million bronze fennel seeds!  Well, there are few things I adore more than bronze fennel seeds.  We aren't talking regular fennel seeds.  These were picked fresh and plump, a few months back, from Eva's garden - and we are talking Bronze Fennel - much sweeter than the conventional fennel - with its auburn fronds as sweet as candy (well, maybe a medieval candy).  Come summertime we add the fronds to any kind of salad (even fruit

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on Mon, 01/02/2012 - 21:51

Jan 2, 2012 -  I saw my friends Ann and Marc last night.  Ann has designed this site of mine, and as you can see she is a graphics genius. Her husband, Marc Verhagan really let his prowess for food loose in creating his Chocolate Combustion. He came up with the recipe as a young adult living in the Netherlands.  His sister Hedwig says he was always bringing home "strange" recipes, and this one he rehabilitated.  Now, 3 decades later, living in MA, 8 of us agreed last night that it was the talk of the party.

One of my Better Meals

on Mon, 01/02/2012 - 21:16

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Buck & Buckwheat Dinner at Eva's Dec.3th

on Wed, 12/07/2011 - 17:06
Pea tendrils

Spent the weekend at Eva's with some friends, we ate......

  • Bay Scallops wrapped in Nasturtium Leaves.
  • Macomber Turnip Soup with raw chervil.
  • Buck and Buckwheat aka Venison and Kasha
  • with pesto of , thyme, and sage.
  • Parsnips braised in raw milk
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