Please Pass the Recipe

sharing recipes from one generation to the next

Brunetti’s Almond Cake


I felt compelled to cook from”A Taste of Venice” after referencing fictional Italian detectives in a previous post. Food plays such an important role in Italian life, so it seems natural that it should also feature in Italian popular literature.

Commissario Guido Brunetti, Donna Leon’s Venetian based crime fighter is married to a superb cook. The meals served by Paola play an important part in the story line and have added to the popularity of Leon’s work to the extent that a couple of years ago she coauthored a book featuring recipes for Brunetti’s Venetian classics.

I gave my husband “a Taste of Venice” hoping it might pique a latent interest in cooking, but really, I was delusional, it’s me who cooks from this book!

This almond cake is simple to make, moist, and absolutely delicious. It’s best made the day before to give the crisp surface a chance to soften so it cuts without cracking, but we were too impatient this time!

Surprisingly, given the ingredients, it’s neither meringue nor macaroon, but very definitely cake! Another triumph for the gluten free list too.

6 medium egg whites at room temperature
300g castor sugar
300 g natural almonds, ground to a fine meal

A little butter for greasing the tin
GF breadcrumbs for sprinkling on the baking tin
Icing sugar

Pre heat the oven to 180C. Butter a 25cm springform cake tin, line the base with baking paper then coat the sides with fine dry breadcrumbs.
Whisk egg whites until stiff, then slowly beat in the sugar one tablespoon at a time. Fold in the almonds.
Tip the cake mixture into the tin and smooth the surface with a spatula .
Bake for 45 minutes. Remove the sides of the tin and allow to cool on a wire rack.
Dust the cake with icing sugar before serving.



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

10 comments on “Brunetti’s Almond Cake

  1. Pingback: Nut ‘N’ Spice Macaroons | Please Pass the Recipe

  2. ohlidia
    February 21, 2014

    I swear I remember leaving a comment on this post because you talk about Donna Leon and I mentioned how I read her books too! This is weird! As I’m catching up, I remember liking your posts and leaving comments, but nothing’s there!


    • ladyredspecs
      February 21, 2014

      I’m not sure if it’s WP or a setting on one or other of our computers. I rather suspect it’s nothing you’ve done because as I said yesterday there have been others in the past week who’ve told me they’ve stopped getting my posts also, but then I have lost some as well, so let’s just blame WP! I had noticed a significant decline in activity on my blog…….


  3. ChgoJohn
    December 23, 2013

    I so enjoy almond flavoring in baked goods and am sure I would love this cake. Considering my (lack of) prowess when baking, this one may actually be something I can attempt with a good chance for success. Yay! Thanks for sharing.


  4. deliciouslynell
    December 22, 2013

    Yum! That cakes looks divine. :3


    December 21, 2013

    ohh looks delicious. great picture.


  6. Francesca
    December 21, 2013

    Donna Leon is my favourite author. I also have that cookbook but have never tried anything from it. Perhaps I should!


    • ladyredspecs
      December 21, 2013

      The recipes are clear and straightforward, and while there’s nothing ground breaking about them, they good Italian food.


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This entry was posted on December 21, 2013 by in Baking, Cakes, Desserts, FODMAP diet, Food, Gluten Free, Gluten free baking and tagged , , , .
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