Esalen Cookbook (26 page)
Authors: Charlie Cascio
In a separate bowl, sift the flour, baking soda, and salt together, and then gently stir this into the liquid mixture until it is completely incorporated. Fold in the lemon zest and poppy seeds, and then pour batter into a well-greased and floured cake pan. At Esalen we use a loaf pan for this recipe, but my preference is a 9-inch Bundt pan.
Place cake in an oven that has been preheated to 325 degrees F and bake for 1 hour or until a knife inserted into the cake comes out clean. Place cake on a wire rack to cool; then top with Lemon Glaze.
LEMON GLAZE½ cup freshly squeezed lemon juice
10 tablespoons powdered sugar
1 tablespoon fresh lemon zestStir all of the ingredients together a small saucepan over medium-high and bring to a boil. Lower the heat to low and let the glaze simmer for 10 minutes. Remove from heat and let cool for 5 minutes, and then pour over the cooled cake. The glaze should soak into the cake.
Charlie Cascio
ALMOND MEALMost food processors can’t grind almonds fine enough for this recipe, although it’s possible to use a food processor as long as you have a very sharp chopping blade (the S-shaped blade). What I’ve found that works best for this recipe is a little seed grinder (sometimes called an electric coffee grinder). It takes about 1/2 pound of almonds to make 2 cups of almond meal. By grinding small quantities of almonds in batches, the task can be completed quickly.
I think this is a wonderful cake. It’s so wonderful that I ordered it for my wedding cake. My predecessor, Robin Burnside, brought it to the Esalen bakery. It’s a light, moist cake with a superb almond flavor that won me over with my first bite. Robin is a great baker and chef, and she ran the Esalen kitchen for five years before retiring the post to me.
Serves 12
6 fresh eggs
½ teaspoon cream of tartar
⅓ cup sweetener (sugar, maple syrup, or honey*)
½ teaspoon vanilla
½ teaspoon almond extract
2 cups almond meal (see sidebar)*If using honey, use only ¼ cup.
Separate the whites from the yolks of the eggs. Place whites with cream of tartar in a mixing bowl and beat until stiff, but not dry. Gently fold in the sweetener of your choice. Do this slowly so you do not break down the bubbles in the egg whites. Beat the egg yolks and slowly fold them into the mixture as gently as possible. Add vanilla and almond extract. Sprinkle the ground almonds gently into the mixture as you fold to incorporate.
A 10-inch springform pan works best with this torte, but any cake pan will do. Lightly oil the bottom only of the pan or line with parchment paper. The torte bakes best when it clings to the sides of the pan. Gently pour the mixture into the pan. Bake in an oven preheated to 350 degrees F for about 30 minutes or until a knife inserted in the torte comes out clean. Remove pan from oven and gently slip a knife around the sides of the pan before releasing the springform. Serve with fresh whipped cream and sun-ripened raspberries or your favorite summer fruit.
INDEX
Alfalfa sprouts
Almond Torte, Flourless
Angel Dream Salad Dressing
Apple & Almond Rice Cereal
Apple Crumble Pie, Maple-Pecan
Apple pie filling
Apple-Dijon Salad Dressing
Apples, choosing
Apricot Nut Bread
Apricots, dried, about
Artichoke, Yam, & Blue Cheese Scones
Asian Salad Dressing, Lite
Asparagus and Shiitake Mushroom Strudel
Aubergine (Eggplant) Niçoise
Ayurvedic Dal
Bagel toppings
Bagels
Balsamic Salad Dressing
Balsamic-Glazed Beet Salad with Fennel & Arugula
Banana Coconut Bread
Bean, Black, & Yam Burrito
Beef:
ground
stew meat
Beet Salad with Fennel & Arugula
Biscuit-making techniques
Biscuits, Buttermilk
Blackened Catfish
Bread or Quick Bread:
Apricot Nut Bread
Artichoke, Yam, & Blue Cheese Scones
Bagels
Banana Coconut Bread
Buttermilk Biscuits
Company’s Coming Scones
Dark Russian Rye Bread
Herb Croutons
Honey Whole Wheat Bread
Irish Soda Bread
Orange Essence Raisin Bread
Polenta Pancakes
Semolina Sourdough Bread
Sourdough Rye Bread
Spelt Sourdough Raisin Bread
Sponges of Love Pancakes
Sweet & Spicy Breakfast Polenta
Torino Hazelnut Polenta
Tortillas
Trustee Muffin
Brownies, Irish
Buckwheat Noodle Salad, Oriental
Burrito, Yam, & Black Bean
Buttermilk Biscuits
Butternut & Curry Soup
Cabbage Salad, Thai
Caesar Salad Dressing, Eggless
Cajun Spice Blend
Cakes:
Chocolate Wacky
Flourless Almond Torte
Lemon Poppy Seed
Maple-Walnut Breakfast
Carrot Soup, Roasted
Cashew & Rice Veggie Loaf
Cashew Cheese
Cashew Milk
Cereal:
Apple & Almond Rice
Esalen Granola
Muesli
Channa Dal
Chard Cakes (aka Esalen Garden Cakes)
Cheese:
Asiago
Blue
Cheddar
Cottage
Cream
Feta
Goat
Monterey Jack
Parmesan
Pepper Jack
Queso fresco
Ricotta
Cheesecake, Johnny’s
Chicken:
Chicken Enchiladas with New Mexico Ranchero Sauce
Chicken in a Basket
Curried Chicken Salad
Jaelitza’s Sesame
Southern Baked Chicken
South Indian Coconut Chicken Curry
Chickpeas, cooking
Chilled Gazpacho Soup
Chipotle Cream Sauce
Chocolate:
Chip Cookies
-Dipped Coconut Macaroons
Mousse
Tantric Pie
Wacky Cake
Chowder:
Clam
Fresh Corn
Chutney, Dried Fruit
Clam Chowder
Company’s Coming Scones
Cookies:
Chocolate-Dipped Coconut Macaroons
Kongo Bars
Walnut-Chocolate Chip
Corn Cakes, Griddle
Corn Chowder, Fresh
Corn tortillas, selecting
Couscous Salad, French Lentil &
Couscous Tagine, South Moroccan Lamb
Couscous, cooking
Crab Cakes
Cream of Tomato Soup
Cream Sauce
Croutons, Herb
Cucumber Raita Salad
Curried Chicken Salad
Curried Tofu Salad
Curry Paste
Curry, South Indian Coconut Chicken
Dal:
Ayurvedic
Channa
Masoor
Egg Foo Yong
Eggless Caesar Salad Dressing
Eggplant Niçoise
Enchiladas, Chicken
Enlightened Balsamic Salad Dressing
Esalen Garden Cakes
Esalen Granola
Fish
Catfish Burrito
Catfish, Blackened
Crab Cakes
Ginger-Glazed Salmon
Smoked Salmon Spanakopita
French Lentil & Couscous Salad
French Onion Soup, Vegetarian
Fresh Corn Chowder
Fresh Tomato Soup
Frosting:
Cream Cheese
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