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Amaretto Olive Oil Cake

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Amaretto Olive Oil Cake

Amaretto Olive Oil Cake

Amaretto Olive Oil Cake might be just the dessert you are searching for. This recipe serves 10. Watching your figure? This dairy free recipe has 337 calories, 7g of protein, and 20g of fat per serving. From preparation to the plate, this recipe takes approximately 5 hours. A mixture of potato starch, matzoh cake meal, salt, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
Heat oven to 325°F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
OvenOven
Frying PanFrying Pan
2
Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.
Ingredients you will need
AlmondsAlmonds
ToastToast
Equipment you will use
Baking SheetBaking Sheet
3
Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.
Ingredients you will need
Potato StarchPotato Starch
Matzo MealMatzo Meal
AlmondsAlmonds
SugarSugar
SaltSalt
Equipment you will use
Food ProcessorFood Processor
4
Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).
Ingredients you will need
Egg YolkEgg Yolk
Olive OilOlive Oil
Amaretto LiqueurAmaretto Liqueur
AlmondsAlmonds
Equipment you will use
WhiskWhisk
BowlBowl
5
Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.
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SugarSugar
SaltSalt
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Hand MixerHand Mixer
BowlBowl
6
Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.
Ingredients you will need
Egg YolkEgg Yolk
7
Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly.
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AlmondsAlmonds
8
Pour batter into prepared pan, and smooth the top.
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Frying PanFrying Pan
9
Sprinkle the top evenly with remaining 2 tablespoons sugar.
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SugarSugar
10
Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes.
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CrustCrust
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OvenOven
11
Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.
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Wire RackWire Rack
KnifeKnife
Frying PanFrying Pan
12
If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack.
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Springform PanSpringform Pan
13
Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.
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Wire RackWire Rack
14
Serve cake in wedges with berries on the side.
Ingredients you will need
BerriesBerries
1
•You can easily make your own matzoh cake meal by finely grinding regular matzoh meal in a clean, electric coffee/spice grinder.•Potato starch is available at most supermarkets or online through purveyors such as Bob's Red Mill.•Cake can be made 1 day ahead, kept loosely wrapped in foil at room temperature and any leftovers will keep, well wrapped, for up to 3 days.
Ingredients you will need
Potato StarchPotato Starch
MatzoMatzo
CoffeeCoffee
Equipment you will use
Aluminum FoilAluminum Foil
DifficultyExpert
Ready In5 hrs
Servings10
Health Score8
Dairy Free
DietsDairy Free
Dish TypesSide Dish
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