To make the almond butter for the recipe I'm sharing with you today, it took 1 cup raw almonds, a quick 10 - minute roast at 325F, and then
a whirl in my food processor until a creamy buttery consistency was achieved.
Whirl the garlic, walnuts, Parmesan and salt
in your
food processor until chunky, about 5 - 6 pulses.
Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl /
Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when te
Whirl almonds and sugar together
in a
food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and
whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when te
whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or
until toothpick comes out clean when tested.