GATEAU DE ALMENDRA
Original cake was called: Tarta de Santiago an almond cake from Galicia with origin in the Middle Ages. From there is got some Greek or Turkish influence and became a Tishpishti. And why not a latter French influence as the original cake was delicious, but lack some sparkle. So here is a Gateau de Almendra with Orange a la Marsala. The recipe for the cake is the same than the original, so feel free to omit the Marsala if you want it plain.
Recipe: Granma Yvonne
8 eggs separated
1 ½ cup sugar
3 cups ground almonds
zest of 1 lemon
Finely grind whole almonds (with their skin) in a food processor.
Place the yellow eggs and sugar in the bowl of an electric mixer and beat till pale colour.
Add the ground almonds and the lemon zest and mix till all is incorporated.
In a separate bowl, beat the egg white till stiff peak forms and add to the almonds mixture. Mix slowly with a big spoon, don't turn when mixing but rather move the almond mixture from the bottom to cover the white until they are fully mix. The idea is to mix them but not to deflate the white.
Spay tin with spray and cook and fill the tin with the mixture. Place in a preheat oven at 180 C for +- 30 min.
Orange alla Marsala
225 gr sugar
¼ cup Marsala
2 tbsp lemon juice
8 oranges (only the zest is used - enjoy the peeled oranges separately)
In a heavy pan, combine sugar with Marsala, lemon juice and ¼ cup water. Bring to the boil over a low heat, stirring occasionally.
Meanwhile, pare zest (the coloured part of the peel) from oranges thinly, using a potato peeler, and cut into thin strips.
Remove remaining peel from oranges (the white part), making sure that you take off every scrap of the bitter white pith.
Stir strips of zest into syrup and simmer until syrup is reduced by about one third, stirring occasionally. Remove pan from heat and allow syrup to cool.
Pour syrup over the almond cake and spread the slices of orange peel on top.
PS: if you prefer the almond cake plain. Decorate it with sugar.
PS 2: For Pesah, can make a paper shaped Star of David, place on top of the cake and strain icing sugar on top.
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