Amaretto Olive Oil Cake

Name: Amaretto Olive Oil Cake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps Amaretto liqueur; 128 grams cup blanched slivered almonds; 4 larges egg whites at room temperature; 5 larges egg yolks; 59 milliliters matzoh cake meal (see Cooks notes); 118 milliliters extra-virgin olive oil plus more for pan; 59 milliliters potato starch (see Cooks notes); 10 servings Fresh raspberries for serving; 0 teaspoons salt plus more for beating whites; 177 milliliters sugar, divided

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

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 Oil

Equipment you will use

Oven

Frying Pan

Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.

Ingredients you will need

Almonds

Toast

Equipment you will use

Baking Sheet

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 Starch

Matzo Meal

Almonds

Sugar

Salt

Equipment you will use

Food Processor

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 Yolk

Olive Oil

Amaretto Liqueur

Almonds

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.

Ingredients you will need

Egg Yolk

Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly.

Ingredients you will need

Almonds

Pour batter into prepared pan, and smooth the top.

Equipment you will use

Frying Pan

Sprinkle the top evenly with remaining 2 tablespoons sugar.

Ingredients you will need

Sugar

Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.

Equipment you will use

Wire Rack

Knife

Frying Pan

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.

Equipment you will use

Springform Pan

Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.

Equipment you will use

Wire Rack

Serve cake in wedges with berries on the side.

Ingredients you will need

Berries

•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 Starch

Matzo

Coffee