Apricot Almond Cake (Flourless)
The 2017 season is over and I am already missing the familiar roar of F1 cars in the background as I make Sunday dinner. I'm starting to plot and plan next year and honestly working on photography lighting solutions for this dark and dreary winter weather. I'm already gathering recipes and reading up on food history, and finding new blogs to follow. I use Pinterest as my gathering place for recipe ideas, F1 artwork, etc., check it out if you want a little inspiration for cooking, traveling, or F1.
I'm looking forward both to a little break and looking ahead to next year. We've got plenty to keep us busy over winter. We are also, still eating this cake.
I have renamed this cake from how it appears in the book (actual name below). I think it is primarily a nut flour cake with flavors of tangerine and apricot, it tastes mostly of apricots and almonds, hence my re-naming. However you call it, it is delicious. Just fair warning, this is a monstrous cake. I made it in a 16" form pan and it has lasted us over a week, with multiple servings a day, and I am not complaining, it is still delicious.
Flourless Tangerine Apricot Cake
Olives, Lemons, & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara
8 tangerines, peeled, sectioned and seeded
8 apricots, peeled and pitted or ¼ lb dried apricots
1 cup sugar
1 lb raw almonds, ground to texture of farina
1 cup pistachios, ground to texture of farina
1 cup crushed walnuts
2 tablespoons baking powder
8 large eggs
4 tablespoons Frangelico liquer (optional)
2 tablespoons vanilla extract
1. Place tangerines in a large pot with enough water to cover and bring to a boil. Continue to boil until the fruit is soft, about 25 minutes. Transfer to a colander to drain, then put the tangerines in a blender and puree until smooth .
2. Place the apricots in the same pot with enough water to cover and bring to a boil. Continue to boil until the fruit it soft, 15 minutes – 25 minutes for dried apricots. Transfer to a colander and drain, add to blender and puree until smooth. Add to the tangerine mixture.
3. Preheat oven to 350F. Prepare a 16-inch round baking pan (preferably a springform pan for easy release) with nonstick cooking spray.
4. Meanwhile, in a medium bowl, combine sugar, almonds, pistachios, walnuts, and baking powder. Set aside .
5. In the bowl of a stand mixer, beat the eggs until pale yellow. Add the pureed tangerines and apricots, the Frangelico (if using), and vanilla and beat until incorporated. Continue mixing and gradually add nut mixture to the egg mixture until all has been incorporated and mixture is smooth.
6. Pour the batter into the prepared baking pan and bake until a ckae tester inserted into the middle comes out clean, 35-40 minutes. Transfer to a wire rack to cool slightly.
7. To serve run a knife around the edge of the cake pan to loosen it, if not using a springform pan then invert a platter over the pan and flip it over to release the cake. Serve the cake warm or at room temperature.
This is lovely served with a nice hot cup of Turkish coffee.
Since I do not have a Turkish coffee pot to make it properly, here is my cheater version:
Quick Turkish Coffee
3 tablespoons good quality coffee grounds
½ tablespoon sugar
2 cardomom pods, lightly crushed
3 cups water, boiling
Place first three ingredients in a French press, pour over boiling water and wait 5 minutes.
Serve in the smallest cups you can find!
