Tuesday, 4 April 2017

Almond cake



When I moved to Sydney and, ultimately, out of home, my farewell present from my friends was a food processor. The same one is still going strong today, pulverising and puréeing like the day I got it, about eighteen years ago now. I used it last week to make an almond cake for a friend who's dairy-free. A little like a Middle-Eastern orange cake in that its keystone ingredients are whole, boiled citrus (in this case, lemon as well as orange) and almonds - both of which necessitate sharp blades to blitz and blend - it also incorporates olive oil and a small amount of flour, for leavening. Something a bit different for a kitchen work horse that I'm grateful remains exactly the same.