Pear Almond and Amaretto Frangipane Torta. Too Easy.

OLYMPUS DIGITAL CAMERAA little anniversary passed by the other day : I published my 200th post on this site, making me wonder whether my blog has a secret life of its own. What started as a journal to record my obsession with cooking and all things Italian, interspersed with the odd travel and garden post, has acquired its own weekly and monthly rhythm and character.¬†I enjoy the weekly travel prompts provided by Ailsa at Where’s My Backpack, and the photographic challenge offered by The daily Post at WordPress. ¬†A month doesn’t pass by without popping into Celia’s ‘In my Kitchen’ at Fig Jam and Lime Cordial and I attempt to record my vegetable garden efforts in the monthly Garden Share Collective. I have met some wonderful folk along the way: my virtual world is a positive and palpable part of my life. These friends have encouraged me to make my own sourdough bread ( Celia) explore new recipe books, taking me out of my comfort zone, thanks to Leah at The Cookbook Guru, acquire wonderful vintage cookbooks due to scholarly accounts by Debi at My Kitchen Witch, visit a most fabulous garden and seaside in New Zealand at Julie’s¬†Frog Pond Farm, read the most enticing recipes by the best cook in Melbourne ( Sandra at Please Pass the Recipe), be amused by Lorraine’s antics at Not Quite Nigella, feel envious of Jane’s energy and her volume of baking at The Shady Baker, reflect on the wisdom and beauty of Ardys desert photographs at Ardysez¬†and the storytelling of¬†Ella Dee. There are¬†so many more, newer friends, too numerous to mention, especially the documenters of Italian life, those residing near Lucca and travellers in that great country.

OLYMPUS DIGITAL CAMERAMy top rating post of all time is Apricot Almond Cake with Amaretto. Easy Frangipane quickly followed by In My Kitchen. February 2014 ,

My ostracised posts,those languishing at the bottom end of the stats page, are Travel Theme: World Cups  and Travel Theme: Energy.

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Thanks to you, dear reader, for encouraging me along the way with your comments, ‘likes’ and views. As a way of celebrating, I’m including the original Pear Frangipane Cake recipe as it’s pear season and I believe it is the best version of this cake. I love this cake because it impresses most guests, is easy to make, and doesn’t have a pastry crust, which is a bonus. ¬†Also check out the blueberry version by the lovely Signorina at Napoli Restaurant Alert¬†¬†as well as my raspberry version here.

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Torta di Pere, Mandorle e Amaretto. Pear Almond and Amaretto Frangipane Tart.

Ingredients

  • 125 g softened unsalted butter
  • ¬†150 g of castor sugar
  • 4 eggs
  • 50 g plain flour
  • 1 teaspoon baking powder
  • 375 g almond meal
  • 2 Tablespoons Amaretto liqueur
  • Two large pears, peeled, cored and cut into thick wedges
  • 25 g flaked almonds for top (optional)

 Method

  1. Preheat oven to 180c. Grease a 25 cm loose bottom tin. Line base.
  2. Place butter and sugar and eggs in a mixer bowl and beat for 5 minutes until thick and pale.
  3. Stir in the flour mixed with the baking powder, then fold in the almond meal, followed by the Amaretto.  Pour into the prepared tin and smooth top.
  4. Arrange pear wedges over the top, pressing them down so they partly submerge. Scatter the top with the flaked almonds. ( optional)
  5. Bake for 45- 50 mins. Cool in tin.
  6. Serve dusted with icing sugar, cream or mascapone.
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In My Kitchen, March 2015

In my kitchen are some wonderful gifts from my next door neighbour, Anna. ¬†Anna’s bay tree is huge and enjoys a good trim if you can reach its soaring branches. Bunches of bay leaves look lovely in the kitchen but are also good for deterring moths in the pantry. A clean out is overdue and these bay leaves will be taped to the walls and under the shelves.

OLYMPUS DIGITAL CAMERAAnna, who is Greek and 85 years old, still makes the best spanakopita and loukoumades, Greek doughnuts dipped in honey. Sadly there are no pictures as these get devoured as soon as they arrive. She also bought in a bottle of Ouzo and Sparkling wine, and a full-sized hand-woven rug that she made when she was a young woman in Greece. Beautiful gifts in return for a bit of shrub removal. Anna brings in biscuits most weeks, just because she has made them! ¬†She has two kitchens: the pretty show kitchen that looks like it has never been used and the real kitchen out the back in the laundry, where all the serious cooking occurs. Popping in for a coffee at Anna’s place is not to be taken lightly. She serves wedges of chilled Kasseri or Kefalograviera¬†cheese, warmed tiropitakia, honey biscuits or almond crescents dusted with icing sugar, cut and chilled wedges of fruit, chocolates, ouzo and really bad Nescafe coffee which the Greeks of Melbourne seem to favour. Although she doesn’t speak much English and I have failed to learn Greek, we get by very well and speak the same language- that of friendship and love. One day I’ll get in her back kitchen when she is cooking.

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In my kitchen are the first Clapps Favourite pears. They are an early season variety and the fruit ripens very quickly once picked. The fruit is large and tasty and don’t last long as kitchen art.

clapps favourite pear
clapps favourite pear

In my kitchen there is a fresh supply of lentils, chick peas, bulgar wheat and other dried goods from Bas Foods in Brunswick, one of my favourite shops. These go well in curries and soups and are my main source of protein and iron.

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At least once a week we eat a simple curry based on these goods which are complemented with things from the garden.

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In my kitchen there are still loads of tomatoes. I have made passsata, tomato and chilli jam, gazpacho soup and am now about to borrow a dehydrator to deal with the many baskets of little yellow pear tomatoes, Romas and the funny black blushed ones.

waiting in the kitchen. Dehydrate, kassundi or passata?
Waiting in the kitchen. Dehydrate, kassundi or passata?
Tomato chilli jam
Tomato chilli jam
Gazpacho - using up the cucumber and tomato glut.
Gazpacho – using up the cucumber and tomato glut.

I purchased these bulk tagliatelle egg pasta at Gervasi supermarket in Brunswick. Three kilo of nidi, or nests cost $10.00. They are stored in a large plastic bread bin from the bakery. These are great for 10 minute meals of pasta and garden goodness with oil and anchovy, herbs and Parmigiano. If you want to experience a real Italian vibe, the deli and butcher counters at Gervasi will transport you back to Italy in a flash. More autentico than the Mediterraneo Wholesalers.

bulk tagliatelle
bulk tagliatelle

Speaking of Italy, which I often do, I am enjoying Dominique Rizzo’s My Taste of Sicily¬†very much. Although I have owned it for a couple of years, it has decided to take up residence in my kitchen this month. I love the vibrancy of Sicilian food: food of the sun, it works well in the Australian climate.

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Siciliani love chilli and so do I. Excess chilli dry out on the bench and will be crushed then turned into chilli oil.

chilli drying, waitig to be crushed or turned into chlli oil.
chilli drying, waiting to be crushed or turned into chlli oil.

Finally my secret ingredient for making tasty frangipane cakes. Two tablespoons for the cake and a nip for me. One also for Celia, at Fig Jam and Lime Cordial who hosts this monthly round up of world kitchens. Follow the link and enjoy them all.

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Apricot Almond Cake with Amaretto. Easy Frangipane

I found this recipe some years ago: it lives in my special hand written cake book- the one that is devoted to cakes that really work. It is my favourite cake recipe and gets adapted according to the season. The lack of a pastry base makes it so easy and quick to prepare. The original recipe calls for pears, but I am substituting apricots. Ripe peaches and nectarines work quite well too. I am yet to try it with cherries. The apricots are in season, and I must be quick before Mr Tranquillo and the visiting humanoid fruit bats eat the lot!

Torta di Mandorla, Albicocca e Amaretto

Italian Almond and Apricot Cake with Amaretto.

Ingredients

  • 125 g softened unsalted butter
  • ¬†150 g castor sugar
  • 4 eggs
  • 50 g plain flour
  • 1 teaspoon baking powder
  • 375 g almond meal
  • 2 Tablespoons Amaretto liqueur
  • ¬†7 or more apricots large, ripe, enough to fill the tart
  • 25 g flaked almonds

Method

  1.  Preheat oven to 180c /160c FF. Grease and line a 25 cm loose bottom tin.
  2. Place butter and sugar and eggs in a stand mixing bowl and beat for 5 minutes until thick and pale.Image
  3. Stir in the flour mixed with the baking powder, then fold in the almond meal, followed by the Amaretto.  Pour into the prepared tin.
  4. Arrange halved apricot over the top and lightly press down so they are submerged. Scatter the top with the flaked almonds.
  5. Bake for 45- 50 mins. Cool in tin.
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Cool, dust with icing sugar. Serve with a small glass of Amaretto.

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This keeps well in the fridge for a few days. Re- warm slices briefly in microwave.

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