Subj : St. Claudia 01
To   : All
From : Dave Drum
Date : Fri Aug 06 2021 16:17:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cake Of St. James
 Categories: Cakes, Desserts, Nuts, Citrus
      Yield: 10 Servings
 
    1/2 lb (1 3/4 c) blanched whole
           - almonds
      6 lg Eggs; separated
  1 1/4 c  Superfine sugar
      1    Orange; grated zest
      1    Lemon; grated zest
      4 dr Almond extract
           Confectioners' sugar for
           - dusting
 
  Finely grind the almonds in a food processor.
  
  With an electric mixer, beat the egg yolks with the sugar
  to a smooth pale cream. Beat in the zests and almond
  extract. Add the ground almonds and mix very well.
  
  With clean beaters, beat the egg whites in a large bowl
  until stiff peaks form. Fold them into the egg and almond
  mixture (the mixture is thick, so that you will need to
  turn it over quite a bit into the egg whites).
  
  Grease an 11" springform pan, preferably nonstick, with
  butter and dust it with flour. Pour in the cake batter,
  and bake @ 350ºF/175ºC for 40 minutes, or until it
  feels firm to the touch. Let cool before turning out.
  
  Just before serving, dust the top of the cake with
  confectioners' sugar. Or, if you like, cut a St. James
  cross out of paper. Place it in the middle of the cake,
  and dust the cake with confectioners' sugar, then remove
  the paper.
  
  VARIATIONS: Add 1 teaspoon cinnamon to the egg yolk and
  almond mixture.
  
  Majorca has a similar almond cake called gató d'Ametla,
  which is flavored with the grated zest of 1 lemon, 1
  teaspoon cinnamon, and sometimes a few drops of vanilla
  extract.
  
  In Navarre, the cake is covered with apricot jam.
  
  Claudia Roden | The Food of Spain
  
  Epicurious | June 2011
  
  Yield: Serves 10
  
  RECIPE FROM: https://www.epicurious.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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