I had I just returned from my local Costco store and they carry a 3-pound bag of almond meal flour for $11.99, which compared to another local food store, is quite good.
Preparation of the cake is very easy and took approximately 10-15 minutes. It’s a mix and dump cake i.e., everything is mixed in one bowl and poured into a greased pan. The hard part is next, the cake is baked for 45-55 minutes; then cooled for 10.
Oh, my goodness, this cake was heavenly! Think of it as an almond croissant, but without the pastry. It has a slightly firm crumb, full of almond flavor, but light. I took one for the team and tasted a small piece, I’m in love! Fortunately, I’ve decided to keep this cake in a tin up in my attic where it’s cold and dry. If I left it in my kitchen, it would be long gone.
In perusing my “vintage” collection of Delicious Orchards weekly sales flyer/recipes ideas, I came across a sheet with squash recipes. The Butternut Squash Puff sounded interesting. For the recipe you’ll need, butternut squash, light cream, flour, black pepper, sugar, orange zest, lemon zest, butter and eggs.
The squash must first be cooked and mashed. I used my pressure cooker and it was done in less than a half hour (4 minutes under pressure). The balance of ingredients are mixed into the squash and then placed in a buttered 1-quart casserole dish. The casserole is then placed in a hot water bath, also known as a Bain-Marie. The casserole bakes for approximately 50 minutes or until firm in the center.
What a wonderful, new side dish. The squash was light, flavorful and had a hint of orange. I think even my three-year-old granddaughter would eat this. I served mine along side Chicken Marsala and Broccoli Rabe, but you could also serve with pork.
Spanish Almond Cake
From the website beneath the crust
April 26, 2019 by Maria Almeida in Baking, maria
Source: Milk Street Magazine September/October 2018
3 whole eggs, plus 3 egg whites
1 cup plus 2 tbsp. (240g) sugar
1/4 tsp vanilla
1/4 tsp almond extract
1/2 tsp kosher salt
2 1/2 cups (250g) ground almond meal
3 Tbsp. turbinado sugar
1/3 cup slivered almonds, lightly crushed or chopped
Preheat oven to 350. Grease a 9” springform pan.
In a large bowl, vigorously whisk together eggs, egg whites, salt, sugar, and extracts, beating well for almost a minute or until a little frothy and well combined.
Add the almond meal and whisk again to combine. Pour into prepared pan. Sprinkle almonds and turbinado sugar evenly over the surface of the cake.
Bake 45-55 minutes or until golden brown and the center of the cake feels firm when pressed lightly.
Let cool for 10 minutes then slide a knife around the edges of the pan remove from the collar. If you care about the presentation of the cake, invert onto another plate (use a long thin knife to slide under and around if it seems to be sticking), and then reinvert onto your serving plate.
Let cool completely before serving.
Butternut Squash Puff
From the Recipe Files of
Delicious Orchards, Colts Neck, NJ
Time: approximately 1-1/2 hours
Preheat oven: 350°
3 cups cooked, mashed butternut squash
¼ cup light cream
2 tablespoons flour
¼ teaspoon black pepper
1 tablespoon sugar
1 tablespoon orange zest
½ teaspoon lemon zest
2 tablespoons butter
2 eggs, beaten
Combine all ingredients and turn into a buttered 1-quart casserole. Place in a pan of hot water. Bake in a preheated, moderate oven 350° for 50 minutes or until firm in center. Serve with turkey or pork. Makes 6 servings.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.