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.
Meanwhile,
in a
food processor, or
in a bowl
with an electric mixer on medium speed,
whirl or beat granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend.
We like to cube the cheese and
whirl it
in a
food processor to make a smooth paste that spreads easily and evenly, but you can achieve a similar effect by slicing the cheese thinly
with a sharp knife or mandolin.
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.