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How To make Portuguese Almond & Potato Cake
1 lg Baking potato, about 10
-ounces 1 c Almonds, with skins
2 ts Baking powder
3 lg Eggs, separated
3/4 c Sugar
1/4 c Unsalted butter, softened
1 tb Brandy
1/2 ts Almond extract
Powdered sugar Marzipan "potatoes," -optional (see recipe) Bake or microwave potato until soft. Force pulp through a coarse sieve or potato ricer. There should be 1 cup lightly packed. Set aside to cool. Preheat oven to 350F. Butter sides of an 8 1/2-inch spring form pan, line base with a circle of baking parchment; butter the parchment. Using a nut mill, grind almonds to powder, stir in baking powder; set aside. Beat egg whites until they start to stiffen, sprinkle with half of the sugar, a little at a time, and continue beating until stiff and glossy. Beat butter with remaining sugar, then beat in egg yolks, brandy, and almond extract. Using a large rubber spatula, fold in potato, ground almonds and egg whites. Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes. Run a knife blade around edge before releasing sides of pan. Place cake, on the base, on a rack and let cool completely. Cake will sink slightly in the middle. Reverse cake onto a plate, peel off paper and place right side up on a serving plate. Dust with powdered sugar before serving. MARZIPAN "POTATOES": You'll need 4 ounces marzipan or almond paste and powdered unsweetened cocoa. Pinch off pieces of marzipan and roll into elongated balls, each about the size of a large marble. Make these slightly irregular, like tiny new potatoes. Roll in cocoa to simulate brown potato skin. Cut several in half to show the white interior. Arrange a little group on top of the cake, and place the rest in twos and threes around the edge of the plate. Serves 10. PER SERVING: 235 calories, 5 g protein, 23 g carbohydrate, 14 g fat (5 g saturated), 76 mg cholesterol, 131 mg sodium, 2 g fiber. From an article by Jacqueline Mallorca, San Francisco Chronicle, 2/24/93. Posted by Stephen Ceideberg; March 2 1993.
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Jamie Oliver's 5-Ingredients Almond Pastry Puff | Jamie's Quick & Easy Food
Jamie Oliver teaches us how to make a quick and easy almond pastry puff with only 5 ingredients!
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How to Make Tart Shells
Easy and simplest way on how to make tart shells. They're flaky and buttery, suitable for both sweet and savoury tarts. It's my go-to recipe and I've been using it for all my tarts. Do try!
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Toucinho Do Ceu - Almond Cake | Good Chef Bad Chef S7 E55
In Good Chef Bad Chef, Chef Adrian Richardson and nutritionist Zoe Bingley-Pullin bring their distinctive styles of cooking to the screen for a food showdown.
From Adrian’s love of meat and full-flavoured food creations, which threaten to expand the waistline, to Zoe's passion for healthy ingredients and comprehensive knowledge of food as medicine, each dish will challenge viewers to decide what’s good for them. Good Chef Bad Chef explores ingredients, recipes, cuisines and food themes that tantalise and inspire home cooking and educate people on striking a healthy balance with their diet.
Chestnut Cake (Madeira Island Portugal)
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1 pound chestnuts
1 cup sugar
4 tbsp butter (soft)
7 eggs (separated)
2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
1/4 tsp lemon juice or vinegar
Optional: Decorate the top with a
dusting of powdered sugar
Score the chestnuts with an ex mark using a paring knife or serrated knife
Put the chestnuts on a small cookie sheet with one cup of water.
Put them in a 375° oven for 20 minutes
Butter, a 9 inch springform pan or 8 inch cake pan. Preheat your oven to 320°F
While the chestnuts are roasting, separate seven eggs.
Make a meringue by whipping seven egg whites with a quarter teaspoon of lemon juice at high-speed for about two - three minutes. Bring them to the stiff peak stage where the marine could stand up by itself on a spoon. Put the meringue in a separate bowl, and keep the meringue inside the refrigerator until ready for use.
Now in the mixing bowl, add the butter, vanilla salt, sugar, and egg yolks. Creamed these ingredients together at medium speed for about three minutes.
Remove the chestnuts from the oven. Let them cool just enough where you could handle them. Do you want to peel the chestnuts while they were still warm- it makes it easier to peel.
Put the chestnut meat inside of food processor. Chop the nuts, so they are very fine.
Add the chopped chestnuts into the mixing bowl with the whipped egg yolks and sugar. Add 2 teaspoons of baking powder. With a rubber spatula mix these ingredients together until combined.
Next, add the meringue to the chestnut mixture. Gently fold in the morning to the other ingredients. Do not over mix.
Pour the batter into the cake pan and bake at 320°F for 35 - 40 minutes.
Allow the cake to cool for 10 minutes.
Optional it could be dusted with powdered sugar, and serve with whipped cream.
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Classic Portuguese Almond Cookies/Almendrados do Algarve/Easy Almond Cookies Recipe
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Very Easy and Delicious Portuguese Almond Cookies Recipe.
Just 5 ingredients it's all you need to perform this step by step recipe.
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