Entry tags:
The cake is not a lie
So I won't forget what I did.
2 cups almond meal
3/4 cup ground cocoa or chocolate (or the Ghirardelli ground cocoa&chocolate)
1-1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
Mix all these things in a largeish bowl.
10 large eggs
water, to be described in a moment
1 tsp vanilla extract
1 tsp almond extract
1 tsp allspice
separate eggs. Beat whites till stiff. Add water to yolks to make 2 cups. Mix water & yolks and flavorings into the dry stuff till smooth. Fold in whites.
Bake in parchment-lined pans (in this case, one 9-inch square and one loaf) in 350 degree oven until a knife comes clean. Half an hour? I wasn't paying close enough attention to be sure.
Notice: it's not quite low-glycemic, but it's lower-glycemic, and lowish in fat. I just did this, and it's good enough fresh out of the oven -- could be stronger flavored -- but I don't know how it keeps.
edit: it's moist: it's more flavorful than I thought, though I might increase the allspice and add something like lemon peel: it doesn't taste too sweet, but that one tooth that sometimes objects to sweet things pings on it. I'm definitely doing it this way again, only with maybe a bit less sugar. It might be good layered with red fruit jam.
edit: the next day it is still pretty good. It's most reminiscent of the cake-type gingerbread that moms used to make when I was a kid.
2 cups almond meal
3/4 cup ground cocoa or chocolate (or the Ghirardelli ground cocoa&chocolate)
1-1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
Mix all these things in a largeish bowl.
10 large eggs
water, to be described in a moment
1 tsp vanilla extract
1 tsp almond extract
1 tsp allspice
separate eggs. Beat whites till stiff. Add water to yolks to make 2 cups. Mix water & yolks and flavorings into the dry stuff till smooth. Fold in whites.
Bake in parchment-lined pans (in this case, one 9-inch square and one loaf) in 350 degree oven until a knife comes clean. Half an hour? I wasn't paying close enough attention to be sure.
Notice: it's not quite low-glycemic, but it's lower-glycemic, and lowish in fat. I just did this, and it's good enough fresh out of the oven -- could be stronger flavored -- but I don't know how it keeps.
edit: it's moist: it's more flavorful than I thought, though I might increase the allspice and add something like lemon peel: it doesn't taste too sweet, but that one tooth that sometimes objects to sweet things pings on it. I'm definitely doing it this way again, only with maybe a bit less sugar. It might be good layered with red fruit jam.
edit: the next day it is still pretty good. It's most reminiscent of the cake-type gingerbread that moms used to make when I was a kid.