This is not the most frugal of cakes as it requires 250 g or 8 ounces of ground almonds. And ground almonds are very expensive.
Fortunately, whole almonds in their little brown coats, as in the picture above, are significantly less expensive. I prefer to buy almonds this way and blanch them myself, before grinding them in the food processor.
Blanching is a culinary term for the process of removing the almonds' skins. Here's how you do it:
Blanched (peeled) almonds
- Weigh the amount of almonds you need and place in a bowl.
- Cover the almonds with boiling water.
- Wait 5 minutes.
- Peel the almonds. The skins should slide off easily. Don't drain the almonds before peeling them or the skin will tighten up; just take them out of the water one by one.
There you go. Beautiful blanched almonds without the expense.
Stay tuned and tomorrow I'll post the recipe for my flourless orange and almond cake.
6 messages and notes:
Ooooh, I don't know how you get the almonds into the cake once they're at the blanched stage. YUUUUM! Wendy xx
I can smell it now. Yummy!
Oh...Ohhhhhhh. That is very very easy! In fact, I bought some mixed nuts the other day (a wheat free dieter's best friend) and the almost are really tough. I'm going to start saving them so I can do this, since they're unsalted.
I'm dreaming about the recipe already. I have oranges too.....
Hello Kate.
It's a miracle - your blog let me in today! I have been getting the "operation aborted" message the past few months. So I had a bit of catching up to do.
I will also watch out for the recipe tomorrow.
PS: I like your profile pic.
I never knew this. Thanks!
This is such a good idea. I am considering cooking with our local organic walnuts, rather than ground nuts from who knows where. Also more healthy as nut oils begin to go rancid as soon as they are ground.
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