Thursday, August 12, 2010
This elegant recipe makes the perfect dessert when you are in the mood to indulge but know that you have to squeeze into a bathing suit the next day. Light as a feather, the recipe was originally published in the July 1977 issue of Gourmet magazine. The ground almonds give the cake a somewhat grainy texture - hence the name "Sand Torte". It is a classic in our family as was the tradition of reading Gourmet. Even though the magazine is no longer in publication, we will continue to cook from its many phenomenal recipes. (Thanks to my broski for sharing these photos with us!)
3/4 cup flour
1/2 cup blanched almonds
1/2 cup sugar
6 tablespoons clarified butter
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
Powdered sugar, for sprinkling
1. Set the oven at 350 degrees. In a skillet over medium heat, lightly toast almonds. Transfer to a food processor and pulse until finely ground.
2. Sift flour and blanched almonds together and set aside.
3. In the bowl of an electric mixer, combine eggs, yolks, and sugar. Set the bowl over a saucepan containing 2 inches of hot but not boiling water. Stir occasionally until it is lukewarm.
4. Transfer the bowl to the machine, and whip on medium high speed for 10 minutes, or until it is light and tripled in volume.
5. Sift in the flour mixture, about 1/4 cup at a time, folding gently.
6. Gently fold in clarified butter, vanilla, and lemon zest one tablespoon at a time.
7. Pour batter into a buttered and floured 1 1/2 quart kugelhupf pan (or a bundt pan).
8. Bake 35-40 minutes, or until a toothpick is inserted into the center and comes out clean.
9. Cool on a wire rack for 10 minutes. Invert onto a plate. Sprinkle with powdered sugar.