Wednesday, August 17, 2011

What's Coooking Wednesday? Almond Torte

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.

There are all sorts of opinions on what works where. Do people care if you tweet (or Google+ or Facebook--not sure what the right verbs are for those) about the mundane? Although most say they don't care, for some reason, I get the most feedback to my Facebook posts when I share pictures of food. I posted a picture of the cake I made for our community picnic last weekend, and had a LOT more action over there than when I talk about writing.

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
4 eggs
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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Jan Morrison said...

Yum Yum! Think I'll try this one - it looks good and do-able.
Funny what people gravitate to on a blog isn't it?

Terry Odell said...

Jan - I never really intended for this to be a strictly writing blog, although I do enjoy sharing what I'm learning about writing. But why not branch out. Writers do other stuff too!

Carol Kilgore said...

I'm saving this recipe. I love that it's easy, too!

Maryann Miller said...

Recipe sounds great. I will definitely try it.

I think the fact that you get more comments on pictures of food than when you post about your books, just proves out the truth that people tire of authors just pushing their books. I get a lot of comments on Facebook if I post a picture of one of my cats, or link to an interesting article. I think it is good to now and then post something related to writing or to a book, but the rest of the time just share what people are interested in.

Terry Odell said...

Carol - It IS easy.

Maryann - I agree, although I do try to avoid simply pushing my books unless it's a dedicated promo site. I hope this blog hasn't come across as total advertising!

Annabelle Ambrosio said...

That looks delicious. I've copied it and also sent it to facebook.

Isis Rushdan said...

Looks and sounds so good! And it's easy enough that even I should be able to make it.

Terry Odell said...

Anabelle - thanks for sharing!

Isis - it's not hard to make. Try it and let us know how it turns out for you.

Karen C said...

Terry, the torte looks so good, but will have to wait since I'm dieting. Did copy the recipe, though.

I have never gotten the sense that your blog is all about promoting your books. I like your posts and those of your guests and I learn things I didn't know. Love your pictures, too.

A lot of authors do far too much promoting on FB. When it reaches a point where I can't tolerate it any more, I block the posts. I have actually unliked anyone, yet.

Terry Odell said...

Karen - hope you're allowed a special treat soon. I try to keep my FB page varied, although the new "groups" system has created countless pages that are nothing but promo. I often wonder if anyone actually buys something from those types of posts.