POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: almond , butter , cake , EP105 , food , free , gluten , Jinich , mexican , Pati , porto , recipe
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FLOURLESS ALMOND AND PORTO CAKE
Pastel de Almendras con Porto
Serves 12 to 15
2 cups slivered almonds
3/4 cup sugar
1/2 cup butter, at room temperature
1 tbsp vanilla extract
1 tbsp Porto wine, optional or more to taste
1/4 cup apricot marmalade
1 tbsp lime juice, freshly squeezed
1/4 cup sliced almonds, lightly toasted
Whipped cream, optional
Fruit of your choice, optional (I love it with berries!)
Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper.
Preheat the oven to 350 degrees.
Place the almond and sugar into a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Pulse until well combined. Stir in the vanilla extract and Porto wine, if you will use it. Drop in the butter chunks, and process until smooth and thoroughly combined.
Pour the batter into the cake pan. Place on a rack in the middle of the oven and bake for 30 minutes. The top will be nicely tanned, the cake will feel springy to the touch and a toothpick should come out clean if inserted in the cake.
Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.
In a small saucepan, mix the apricot glaze with the lime juice. Set over medium heat and simmer for a couple minutes, just until it dissolves.
With a brush, spread the apricot glaze on the outer circumference, about 1 to 2 inches in depth, on the top of the cake. Sprinkle the glazed area with the toasted almonds. You may serve the cake with whipped cream on the side, or on the top of the cake. Any fruit of your choice will be lovely too!
I went out and bought all the ingredints after seeing this on the show today. I can't wait to make it! I am "suppose" to eat gluten free, and this seems like a wonderful gluten free treat!Mary Walker | April 30, 2011 8:08 PM
I just watched the show, and I am delighted because I am from Mexico and a show like this is what I was creaving! The recipe is easy and somehow healthy. It is gluten free, and uses a little bit of sugar and just a bit of butter and doesn't required tons of cream and "stuff" to make it taste good. NOW I JUST NEED TO MAKE IT! Solo espero me salga tan bien como se ve en la tele.
recipes should be centered so you can get the left side on printing. looks real good and will try wondering if I can use other nuts besides almonds.irene Beard | May 7, 2011 5:06 PM
My daughter and I love your show. Usually we just watch but recently saw the episode with the Almond Torte and she decided we should try to make it. I am wondering if you can share the nutritional value of the cake. Thanks
I love your show! Healthy good food. Inspires me to cook. I am trying the porto cake this weekend. Thank you for your show!Cristina From Fontana California | July 1, 2011 6:52 PM
My wife and I loved the recipe will definitely make this one
again. We found another use for the raw almonds we buy a our
local Costco, fresh ingredients made the difference.
Hello Pati...I made this wonderful almond cake for a family gathering in Hopland, CA...Many mouths were surprised at how delicate the cake was...Thanks for the recipe...I have burnt out a jucie blender after two creations...FrankFrank Saiz | August 31, 2011 12:03 AM
Hi! I have a bag of almonds from Costco. Any idea how many cups of whole almonds would substitute for the 2 cups of slivered almonds? I'd like to make this for Mother's Day, if there is any chance you can answer soon! Thank you!Brette | May 12, 2012 6:20 PM
I bought raw, whole almonds. Could you estimate for me how many cups or some kind of measurement (weight) I would need if I use these? I'd hate to go back and buy more.
I was to come to your event this week in DC, but I'm unable to attend and really disappointed. I will defintely try to attend another event of yours.
KellyKelly | May 22, 2012 10:15 PM
Hola Kelly, You would use the same measurement for the whole almonds as stated in the recipe. I hope to see you at the next event! :)Pati Jinich replied to comment from Kelly | June 1, 2012 11:39 AM
Pati... this recipe is DIVINE! I have been holding on to this recipe since I saw you on PBS a while back and found it as I was going through my stack of printed recipes to try. I am recently gluten free and casein (dairy) free and thought it would be a perfect introduction to GF/CF baking. What a hit! I did use Earth Balance Spread (Original) instead of butter and it came out perfect. The most ideal level of decadence but lightness, touch of sweet but not over-sweet. I took it to work and it is gone... everyone loved it! I cannot wait to make it for my Colombian mother who will be visiting in the next couple of weeks. This will be one I use again and again (and again)... I know it! Easy, simple and most of all delicious!Suzette | July 27, 2012 4:57 PM
Hola Suzette, I am so glad you (and your office) enjoyed the Flourless Almond Porto Cake! I hope your mother enjoys it too :).Pati Jinich replied to comment from Suzette | August 12, 2012 9:10 PM
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