WALNUT TORTE
A hint of citrus complements the rich walnut taste of this lovely three-layer flourless cake from Kathryn Anderson of Wallkill, New York. Toasted chopped walnuts make a great garnish atop her smooth buttercream frosting.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 20
Steps:
- Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating until thick and pale yellow. Beat in the water, zests and vanilla. Combine the walnuts, bread crumbs, baking powder, cinnamon, cloves and salt; add to batter. Beat until smooth., In another bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Carefully peel off waxed paper. , For frosting, in a large bowl, cream shortening and butter. Beat in vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Spread frosting between layers and over top and sides of cake. Garnish with toasted walnuts.
Nutrition Facts : Calories 456 calories, Fat 26g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 265mg sodium, Carbohydrate 51g carbohydrate (44g sugars, Fiber 1g fiber), Protein 7g protein.
CECINA OR FARINATA - LIGURIAN CHICKPEA FLATBREAD
Provided by Italian Recipe Book
Number Of Ingredients 8
Steps:
- In a mixing bowl add chickpea flour and gradually start adding water. Whisk well until the batter is smooth with an even consistency and without lumps.
- Cover the bowl with a plastic wrap and let it sit for at least 5 hrs. Better yet, leave it at a room temperature overnight. Otherwise you risk getting a grainy texture instead of creamy and custardy.
- Preheat the oven to 500F.If you're using a cast iron skillet place it in the oven as well.
- Skim off any foam that could have formed on the surface of the batter and whisk well after that. You'll notice how creamy and smooth the batter had become, especially if you let it rest for a longer time and allowed the flour to absorb as much liquid as it needed.Add 1 tbsp of olive oil and salt to taste. Stir well.
- Once the oven is preheated to the right temperature, spread remaining tablespoon of olive oil over your preheated cast iron skillet or pizza pan. Pour the batter into the pan.Using a fork stir gently the olive oil on the pan to create an even and well diffused texture.
- Carefully place the pan in the oven and cook for 10 minutes. After that turn the oven to broil and cook farinata for another 10-15 minutes until golden brown.
- It tastes best when seasoned with freshly ground black pepper and a few pinches of salt.
FARINA TORTE
A favorite recipe that I make for my friend for her birthday every year. She looks forward to it. You won't believe how good Farina cereal and bread crulmbs can taste in a cake! You must try this!
Provided by jeswes54
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg yolks in large mixing bowl. Combine all of the other ingredients except the egg whites. Mix well. In separate bowl, beat egg whites till stiff peaks form. Fold these into other ingredients. Pour into a 9 x 13 pan. Bake at 325 for 40 minute.
- When cold, break into pieces. Layer these pieces in a medium size plastic bowl, altertnating with layers of cool whip. Chill overnight. Turn bowl upside down on a plate. Cake will come out nicely. Spread the remaining cool whip all over the cake and decorate with the cherries any way you like. Serve with more whip cream! Keep cold until ready to eat.
Nutrition Facts : Calories 701.9, Fat 23.6, SaturatedFat 8.2, Cholesterol 188.8, Sodium 103.9, Carbohydrate 114.2, Fiber 3.1, Sugar 90.1, Protein 12.5
HOW TO MAKE FARINATA
Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.
Provided by Chef John
Categories Side Dish Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
- Preheat oven to 500 degrees F (260 degrees C).
- Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
- Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
- Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 15.1 g, Fat 12.3 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 482.7 mg
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