Ottolenghi: The Cookbook
Tags: almond flour
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Zosia is so correct about this cake - though it did taste good in the spring! Wonderful flavor, and I'm glad there is a bit left so I can taste more tomorrow.
The crumble topping benefited from an addition of ground almonds. I prepared 10% of the crumble mix (the recipe is geared toward a restaurant), then felt it had too much butter, so added about 3T of ground almonds.
Just make this cake, its amazing. That said, its preparation led to me using seven bowls!
Zosia from Toronto, ON
This cake screams autumn with its spices, pears, apples, walnuts…..
Like some of the savoury recipes in this book, the ingredient list is long and you have to wonder just where the authors are going with that particular combination of flavours. Of course, they all end up working together beautifully in the end.
It’s basically an oil-based quickbread where the dry are mixed with the wet ingredients, though there are some whipped egg whites to contend with as well. I baked the batter in a 9”x5” loaf pan for 1 hr 20min.
The cake is very moist and not too sweet with a tight, tender crumb that’s saved from being too dense by the almond flour. It’s a little spicy and a little fruity with a hint of lemon and Amaretto, topped with this crunchy, buttery crumble.
It tasted wonderful on the first day but it’s one of those cakes that improve with age. Next time I’ll bake it a day ahead and wrap it well to store overnight.
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