Recently, I’ve been interested in cooking with almond meal. I have several friends who are on gluten free diets and I love almonds, plus it has more protein than flour so a nice added benefit. A few weeks ago, I tried two recipes.
The first was completely made up, essentially a late summer quick bread with lots of peaches and apples. I used preserves instead of sugar and almond meal instead of flour; it was very good, perhaps a little too sweet. It could have been a great coffee cake or even dessert.
The second recipe was actually a recipe – Almond Citrus Cake. I was really intrigued by the recipe. Here it is:
1 pound citrus: lemons, oranges, or tangerines, or a combination (I used oranges, lemons, clemintines and a lime)
1 cup plus 2 tablespoons sugar
2-1/3 cups almond flour or almond meal
1 teaspoon baking powder
Cut the cooled citrus in half and remove any seeds. Place the citrus – skin, pith and all – in a food processor and pulse several times until the fruit is finely chopped.
Preheat oven to 375 degrees F. Line a springform pan with parchment paper (including the sides), and spray the paper with cooking spray.
In a bowl, beat the eggs well. Add the sugar, almond meal, and baking powder. Then add the chopped fruit. Mix well. Pour into the prepared pan. Bake 1 hour or until a cake tester comes out clean. Cool completely before removing from the pan. I topped with powder sugar.
All in all, this was okay. I am not sure it will be in the permanent rotation. I think it needs a little something more, perhaps an orange glaze or whip cream would help. But, given this was my first experience with almond meal, I feel good about the results. It will definitely be an ingredient I will continue to use in my cooking.