sharing recipes from one generation to the next
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.
A little butter for greasing the tin
GF breadcrumbs for sprinkling on the baking tin
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.