Oma's Almond Cake

I have posted some delicious food so far but this recipe takes the cake.... wow I am witty. My Oma (grandmother in German) was the queen of making delicious cakes though, like me, she was not a huge fan of baking. No matter her personal distain for flour, eggs, and ovens, she worked hard to produce a product that keep her little devil grandchild’s belly full (quite a task). Of all her cakes this is my favorite and I have made it several times since she has passed. It is very Euro.. not super sweet like a lot of American desserts but rich and decadent nonetheless. If you have got some time and don’t mind being at frustration station give it a try.

OMA'S ALMOND CAKE

*note: you will need a spring-form cake pan!

INGREDIENTS

for dough:

• 300g (2/3 lb.) all-purpose flour
• 150g (1/3 lb.) sugar
• 150g (1/3 lb.) unsalted butter, COLD
  
• pinch of salt
  

for filling:

• 500g (1.1 lb.) almonds
• 500g (1.1 lb) sugar
• 1 1/2 lemon, zest and juice
• a handful of sliced almonds to decorate the top.
• 1 egg yolk, beaten
• whipped cream for serving
  

DIRECTIONS

• pre-heat oven to 180 C (360 F).
  
• start the dough by creating making a well of flour and adding the egg to the middle.
  
• then add the cold butter, sliced on top.
• combine and knead the dough until you can make a ball.
• wrap and put into the fridge for 30 min.
• during this time make the filling... start by pulsing the almonds in a food processor until a rough sand mixture.
  
• put in a mixing bowl with the lemon zest and juice.. as well as the sugar. It should look like wet sand.
  
• when the dough is ready roll it out and press a thin layer to the bottom of the cake pan (about 1/3 of the dough)...
  
• then continue to use another 1/3 of the dough to construct the sides of the cake. Make sure there is no gap between the bottom and sides (otherwise the filling will ooze out)!
• Pour the filling into the pan..
• Use remaining dough to make the top.. make sure there are no gaps between the top and sides.
• Brush the egg yolk over the top.
• Sprinkle some almonds over the top.
  
• It will take about an hour to bake but starting checking after 30 min and remove when golden. Let it cool and serve with cream.
  
• YOU ARE AT THE END!! WOOP! Bon Appetit!

'Mom's The Word

Cardamom. I don't know what it is about this little green jewel of spice. Recently I have been finding as many ways as possible to get this into my cooking (and subsequently my tummy). I'm sure it's exhaustive but I've not quite reached that point yet. Today, no less, a friend of mine brought me some cardamom scented rice pudding. It does not have to be confined to the realms of dairy (NB wonderful things happen if you do decide to match it with dairy, particularly white chocolate) as this little number demonstrates:


Norwegian Cardamom Bread

By beautiful mother is a Norwegian expat, so this one is for Mother dear - who is the reason that everyone in my family is a little too excited by food. This is probably best made on a rainy afternoon when you have time to spare and other bits to do as there is a lot of resting time.


2 eggs
7 tbsp whole milk
3 tbsp vegetable oil
5 tbsp honey
1.5 tsp salt
seeds of 10 cardamom pods finely ground
400 g bread flour (15 oz)
1 tbsp yeast
3 handfuls of chopped dried apricots
6 tbsp sultanas
6 tbsp slivered almonds

egg wash:
1 egg beaten
granulated sugar to sprinkle over the top

• Sift the flour, cardamom and salt into a large mixing bowl, creating a well in the middle. Warm the milk and stir in the yeast. Crack the eggs into the well and add the oil, milk mixture and honey and begin to mix with the dry ingredients. Add the nuts and dried fruit half way through as the dough starts to come together and mix well until it has come into a dough.
• Turn out onto a floured surface and knead well for fifteen minutes. Cover with either a damp, CLEAN tea towel or greased cling film and leave in a warm place to rise for an hour and a half.
• When dough is ready punch down lightly on a floured surface and let it rest for a few minutes. Cut into three equal parts and roll out into a rope about 15 inches long.
• Lay the three pieces on a non-stick or lightly buttered surface. Beginning at one end, pinch the ends together and braid the three ropes. Use the egg wash where the ropes cross each other to ensure they stick and pinch the ends together.
• Cover and let rise for another 45 to 60 minutes.
  
• Preheat the oven to 190 C/375 F. Use the rest of the egg wash to cover the top and sprinkle some granulated sugar over the top.
• Place in a preheated oven and bake until the top is golden brown, 30 to 40 minutes.
• Place on a cooling rack and if your fingers can take it, rip off the end, cover it in some unsalted butter and enjoy!

This is sort of like a tea cake or hot cross bun in terms of a spiced, sweet bread. It takes on new life when toasted and eaten with marmalade.

Caroline's Asian Salad

This is a perfect “let’s clear out the kitchen” meal or side. I mean who doesn’t have a pack of ramen noodles in their pantry? I got this recipe from one of my favorite people, Caroline. When I met her in college, I instantly knew we would be good friends. She is almost as weird as I am, is six foot tall (as am I), and, like me, does not possess the verbal filter that stops awkward things from leaving the mouth. I would share some of our mutual oddities; however, for fear of judgement, I will abstain. Just know Caroline is a peach and her salad is crunchy, healthy, easy, and delish.. I promise!

CAROLINE'S ASIAN SALAD
serves 2-3 as main and 4-6 as side

INGREDIENTS:

• 1 cup extra virgin olive oil
• 6 Tbsp rice wine vinegar
• 4 packets splenda (or real sugar
• 1 Tbsp salt
• 1 Tbsp pepper
• 1 Packet Ramen Noodles without the seasoning
• 1 handful sesame seeds
• 1 handful slivered almonds
• 1 bag of cabbage slaw (shredded), if there is no slaw, shred a head of green cabbage and a half of a red cabbage
• diced green onion (not too much)

DIRECTIONS:

• Whisk olive oil, vinegar, splenda (or sugar), salt, and pepper in a bowl and put in fridge a couple of hours before serving.
• Brown ramen noodles (broken up), sesame seeds, and almonds in a large skillet. Do not use any grease or oil until they are brown. Stir A LOT and keep a close eye.. they brown quickly!
• Toss green with dressing. Serve with crunchy topping.. PERFECT