This last weekend we had one of those exceptional kind of weekends. Where we lounged around together, ate cake for breakfast, played outside until dark, hung out at coffee shops, and barbecued for dinner. It was perfect. But then Monday came, and it was an exceptionally hard week. Luckily we had some leftover cake to make it not quite so awful.
We are off to California tomorrow for hopefully some sun! So here is my Pistachio Almond Flourless Cake with Maple Cream. Enjoy, xx.
PISTACHIO ALMOND FLOURLESS CAKE WITH MAPLE CREAM
makes 1 9" cake
PISTACHIO ALMOND FLOURLESS CAKE adapted from Cook Republic
2 cups almonds
1 1/2 cups pistachios
1 cup sugar
1 teaspoon ground cinnamon
1 tablespoon finely grated lemon zest
5 egg whites
1/4 teaspoon salt
Soak almonds in hot water for 30 minutes.
Preheat oven to 325 degrees. Grease a 9" springform cake pan and line parchment paper on the bottom.
Place drained almonds, pistachios, sugar, cinnamon and salt into a food processor and pulse until crumb like. In a large bowl, beat together eggs and egg white. Add nut mixture and lemon zest, and mix together. Spread into greased cake pan. Tap the pan onto your counter, and then smooth the top. Bake for 1 hour and 15 minutes. Remove and let cool in the pan on a cooling rack. After the cake is cooled, remove from the pan and slice.
1/4 cup maple syrup
2 tablespoons heavy cream
In a small saucepan, heat the maple syrup to a simmer for 5 minutes. Add the heavy cream, stir together, and remove the pan from the heat. Let cool for 5 minutes before serving. This can also be made with honey.