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| ALMOND-FRUIT CAKE WITH DUTCH CHILE GLAZE (Serves 4 to 6) |
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A wonderful refreshing cake with exotic flavor. Serve cake with a sweet almond wine. |
| Ingredients: | Almond crust: 4 1/2 ounces (125 g) unsalted butter 2/3 cup (150 g) sugar 3 eggs 1/2 cup (90 g) ground or finely chopped almonds 1 bitter almond, ground 1/4 cup (50 g) almond paste 4 1/2 tablespoons (45 g) wheat flour 3 1/2 ounces (100 g) mascarpone cheese, cream cheese, or plain yoghurt 1 1/2 to 2 cups pineapple, kiwi, mango, or strawberries, sliced Glaze: 3 tablespoons (1/2 dl) sugar Scant 1/2 cup (1 dl) water 1 tablespoon red or green Dutch chile, finely diced 1 to 2 teaspoons potato flour |
| Preparation: | Preheat oven to 350 (175C) degrees. Start by making the crust. In the bowl of an electric mixer, beat butter and sugar until fluffy. Add the eggs one by one and wisk carefully after each one. Then add the remaining ingredients to make a smooth batter. Pour the batter into a buttered baking dish (approximately 10x12x2) with parchment paper lining the bottom. Bake in the oven for 35 to 40 minutes. Check the crust by sticking a thin knife blade into it. When the knife comes out clean, the crust is ready. Let cool under a kitchen towel on a rack, which will keep it moist. Spread the mascarpone on the crust evenly and spread the thinly sliced fruit on top. For the glaze, melt the sugar in a saucepan to make a light caramel. Add water and chile and let simmer for 10 to 15 minutes. Add starch diluted in 1 ounce (1/4 dl) cold water, to thicken. Set aside to cool. Glaze the fruit and then serve. |
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