What I'm reading: Breaking Silence, by Linda Castillo
Thanks to DeAnna for yesterday's post. Thought provoking and informative.
After Monday's post about marketing, I thought I'd follow up with a bit more discussion.
So -- why not share it here? And if people are interested, maybe I'll continue this "What's Cooking Wednesday" as a regular feature. And I'd love some reader guests -- my Tuesdays aren't restricted to writers, although that seems to be where they come from. But the topic isn't restricted to writing. Travel and hobbies are also popular topics.
OK -- here's this week's recipe: Almond Torte.
Glazed Almond Torte (with Strawberries)
1 cup blanched almonds, 5 oz
3/4 cup sugar
2/3 cup macaroon cookie crumbs (Mom uses Amaretti cookies, but plain macaroon cookies are fine – The crisp ones, not the chewy kind.)
1/4 cup butter, softened, 1/2 stick
1 t. baking powder
1 t. vanilla
1/2 t. almond extract
In food processor, process almonds and sugar until almonds are pulverized. Add remaining ingredients and process mixture for 30 seconds. Pour batter into a buttered 10 inch springform pan and bake at 350 for 35 minutes or until top is golden and a cake tester inserted in center comes out clean.
Allow torte to cool in pan. Make the glaze:
Grand Marnier Glaze:
3/4 cup red currant jelly
1 T. Grand Marnier Liqueur (Triple Sec is okay, too)
In a pan, heat currant jelly until melted. Stir in Grand Marnier until blended. Spread glaze over the cooled cake
To fancy it up, you can add:
1 pint fresh strawberries, hulled and sliced
Fresh strawberries, hulled and left whole
Dip whole strawberries in glaze and set aside. Add sliced strawberries to the glaze and mix until nicely coated, then put on top of the torte. Decorate with whole glazed strawberries. To serve, cut into wedges. A dollop of whipped cream is a nice addition, but not a must. Serves 8 to 10
Note: If you do not own a food processor, almonds must be ground with a nut grater. Batter must then be beaten for 4 minutes at high speed.
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