California Almond and Orange Dessert Recipe

From Dorothy McNett's Recipe Book.

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California Almond and Orange Dessert

From Dorothy McNett's recipes at The topping is made with cashews, but almonds could be used although they are not quite as creamy as the cashews.

1 1/2 cups raw almonds
zest of 1 orange
1/4 cup orange juice
1/3 cup local honey
1/8 teaspoon sea salt
3 eggs

for the topping:
1 cup cashews
5-6 dates, pitted
1/2 cup orange juice or water, or sherry if desired

Preheat oven to 375 degrees. Oil a springform pan or tart pan with olive oil and set aside. Grind almonds in a food processor or blender until very fine, like flour. Add the zest, juice, honey and salt, and then add the eggs to process thoroughly. Pour into the prepared pan and bake 20-25 minutes, or until the cake no longer jiggles and a toothpick comes out clean when inserted into the middle of the torte. Remove to a cooling rack and allow to cool completely. Remove the outside of the pan.
For the topping: Soak the cashews and dates with water to cover for 1-2 hours. Drain and discard the soaking liquid. In food processor with steel chopping blade in place, whirl the cashews and dates to make a smooth paste, adding orange juice, water or sherry to give a good spreading consistency. You may need a bit more juice or water. Spread or dollop over the cooled torte and serve.

Recipe created 2015-01-03.

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