The hidden secret of this wonderful cake lies in its simplicity - voila! Food

2022-08-18T05:53:50.302Z

A recipe for a cake with a simple, but unforgettable flavor made from almond flour, nectarines and rosemary. Suitable for those sensitive to gluten and also to those sensitive to lactose. Airy and wonderful. Fur. Enter>>

The hidden secret of this wonderful cake lies in its simplicity

Don't find out, but it's actually a cake with a one-step preparation

Yogev Yeros

08/18/2022

Thursday, August 18, 2022, 08:30 Updated: 08:46

Share on Facebook
Share on WhatsApp
Share on Twitter
Share by email
Share in general
Comments
Comments

The hidden secret of the cake lies in its simplicity.

Almond cake with nectarines (photo: Alon Mesika)

Nectarines, one of the clear signs of summer, are interspersed in a masterful way in cakes, this time in a unique almond cake with olive oil and rosemary.

The hidden secret of the cake lies in its simplicity.

Don't find out, but it's actually a cake with a single preparation step, without doughs, fillings and creams that delay and complicate us.

The unusual combinations make this cake a topic of conversation and it's hard to remain indifferent to it.

This is a gluten-free and even lactose-free cake, our flour is not wheat but almonds and the fat is not butter or cream but olive oil, which also gives a bit of Mediterranean sass.

The recipe for the cake draws inspiration from several worlds ranging from Tuscany in central Italy to the Basque Country along the French-Spanish border.

Airy and wonderful.

An unforgettable cake (photo: Alon Mesika)

In Tuscany I came across a wonderful aromatic orange cake based on olive oil, with a touch of rosemary at the end of an unforgettable meal at Dario Cecchini, the famous Tuscan butcher.

And the Basque cake (Gateu Basque) is one of my favorite cakes, which was revealed to me by a very dear man and friend, Chef Robert Kluger, his memory is blessed.

Robert served the cake at his wonderful Basque restaurant La Plancha, which he opened in 2008 on Jeremiah Street, in Tel Aviv.

When I asked Robert about the cake (actually a tart) he volunteered the recipe, which cleverly combines almond flour, whipped eggs and usually cherry jam.

My recipe draws inspiration from all of these and connects several worlds, while paying respect to our raw materials, here in Israel.

Last week in Yogev Yaros' section:

We put chicks in the oven with Italian Putanska sauce, it turned out wow

To the full article

Almond cake, nectarines and rosemary

Recipe by: Yogev Yaros, Walla system!

Food

10 minutes work
50 minutes in total
Easy to prepare
Diameter 24 cm

Italian
vegetarian
fur
fruits
Pies
cakes and cookies
kosher

Almond flour cake with nectarines

Ingredients

- 3 nectarines
- 4 eggs
- Pinch of salt
- 1 cup of white sugar
- 3 tablespoons of olive oil
- 250 grams of almond flour
- 1 tablespoon baking powder
- 1 sprig of rosemary, separated into leaves
- Sea salt to sprinkle on top
- 1 teaspoon demerara sugar
Before serving:
- sugar powder
For the conversion table click here >

Preparation

How to make an almond, nectarine and rosemary cake?

1 Heat an oven to 180 degrees and line a 24 cm diameter round pan with baking paper lightly greased with a little olive oil.
2 Peel the nectarines and cut them into "boats" about a quarter of a cm thick. Set aside.
3 Break the eggs in a bowl to whisk together with a pinch of salt and start whisking at medium speed.
4 Gradually add the sugar and beat well for about 5 minutes.
Gradually increase the whipping speed, and whip until you get a light, airy and thick cream.
5 Pour the olive oil gradually, while whisking, until absorbed.
6 With gentle folding movements, add the almond flour and baking powder, just until incorporated (do not mix excessively and lose the airiness).
7 Pour the batter in the center of the mold and arrange the nectarine slices on top.
Sprinkle over a pinch of sea salt, rosemary leaves, demerara sugar and another gentle drizzle of olive oil.
8 Place in the center of the hot oven and bake for about 40 minutes, or until nicely golden and set (it's important not to overbake).
9 Cool for about three hours at room temperature, before dusting with powdered sugar and slicing.