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Happy Spring.. an Almond Passover Cake

Posted in Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, Culinary Art, desserts, entertaining, Features, history of foods, Holidays, La Dolce Vita, recipes, slow food, special occasions, the Mediterranean diet, and Uncategorized

 

“You can cut all the flowers but you cannot keep spring from coming.  ~   Pablo Neruda

 

 

I love Holidays ..especially Spring Holidays..it’s like we are waking up after this long winter nap and all of a sudden..Bam!! there they are  the shining rays of  the sun..real flavors of strawberries and asparagus and mint..and longer days…. and if that isn’t enough to celebrate..along come Holidays that give us a reason to bring friends and family together with incredible dishes. At my house, we  celebrate Easter but I love some of the flavors  of Passover and like to ‘mix things up’.

Almonds are used  in many  Italian recipes and one of my favorite flavors..so if you’re a fan of the healthy almond you will want to make this cake part of your Spring Holiday meal

  Almond  Passover Cake

 

 

  Almond  Passover Cake

6 eggs

1 cup white sugar

1 cup finely chopped almonds

2 teaspoons of maraschino liqueur

juice of one fresh lemon

With an electric mixer, blend sugar with egg yolks till well blended,then add in first the chopped almonds and then liqueur and lemon juice.  In separate bowl,whip egg whites till firm with a pinch of salt. With a wooden spoon, blend in the egg whites to the egg yolk mixture,gently. When blended in, place batter  in pan lined with parchment paper. Bake for 30 minutes at 350 degrees. Remove from oven and let cool and serve. Happy Passover! Happy Easter! and let me know about any other Spring Holiday we should be celebrating!

For more great recipes get your copy of:

The Basic Art of Italian Cooking: Holidays & Special Occasions voted Best Italian Cuisine Book in America by Gourmand World Cookbook Awards

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April 8th- see you at Muhlenberg College in Allentown Pa for my presentation on Leonardo DaVinci and the History of Italian Cuisine and a reception with sample recipes all  from my book The Basic Art of Italian Cooking:DaVinci Style

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