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Torta di spinaci e mandorle
My first encounter with this concept was in Giuliana Ascoli-Norsa’s beautiful collection “La Cucina nella Tradizione Ebraica”: I immediately loved it for its uniqueness, and because I was already partial to carrot cake. However, the original recipe used more than a pound of spinach and no potato starch or liqueur, and the result was disappointing. It wasn’t until several decades later, after I moved to the US and tried zucchini muffins, that I remembered this unusual combination and decided to try my hand at it again. This time I emailed all my friends from Tuscany (the area where this Passover dessert is supposed to have originated) to see if they could offer any variations. Unfortunately the spinach cake turned out to be a sort of culinary chimera, a mythical dessert that everybody had heard about but nobody had tasted or knew how to make (on the other hand, I did gather top-notch instructions for spinach fritters, and a sweet spinach and ricotta tart). At this point, though, I had become obsessed and decided to bring out the big guns: for four days I baked two spinach cakes a day, tweaking and fine-tuning, until I was finally happy with the result. And here you go! You might still want to keep the main ingredient a secret if your kids are picky eaters: they’d probably rather think it’s a colorant…
Spinach Almond Torta (Parve, GF, gebrokt-free)
Ingredients
- 1 ½ cup (7 oz) blanched almonds
- 12 oz baby spinach (2 bags)
- ½ cup potato starch
- ½ cup almond or seed oil OR 1 ½ sticks parve Passover margarine
- 1 cup granulated sugar
- pinch of salt
- 4 eggs, separated
- 3 or 4 tablespoons kosher for Passover anise liqueur or amaretto
- 1 tablespoon kosher for Passover baking powder (if available)*
- (for the icing)
- 8 ounces semisweet or bittersweet parve chocolate (grated or chips)
- 3 tablespoons confectioner's sugar** (optional)
- 3/4 stick margarine
- 1/3 cup Passover almond milk or water
- 1/2 teaspoon vanilla extract (optional)
- (you can also skip the icing and sprinkle with cocoa powder and confectioner's sugar)
Directions
*kosher-for-passover baking powder can be hard to find, but this year my kosher supermarket carried two different brands. The baking powder will make this cake even fluffier, but if you can’t find it the egg whites are enough to make it soft.
** Kosher for Passover Confectioner's sugar can be also hard to find, but it's easy to make by processing 1 cup of granulated sugar with 1 tablespoon potato starch in your food processor for at least 3 minutes.
Preheat the oven to 350F.
Cook the spinach for 10 minutes in a covered pot with 4-5 tablespoons of water.
Once it’s soft, drain, squeeze, diwcard the liquid (I usually line a colander with cheesecloth or paper towel, place it in my sink and press the spinach down in it with a bowl.
Grind the almonds and the spinach together finely in your food processor (I never buy ground almonds, I find that the flavor and texture are too ‘dry’: it takes seconds to grind almonds in a food processor).
Set aside and wipe the food processor, then place the egg yolks in it with the sugar and a pinch of salt and beat until foamy.
Add the spinach and almond, and the liqueur, and keep pulsing until combined.
Melt the margarine in your microwave or in a small skillet (if using oil, it does not need heating), and add to the mix. Keep pulsing and slowly add the potato starch, sifted with the Passover baking powder (if using).
Process until smooth.
Remove the batter from the food processor and pour back into the large bowl.
In a clean bowl, beat the egg whites with a handheld electric whisk until they form stiff peaks (to make this easier, I add a couple of drops of white vinegar or lemon juice to the bowl).
Incorporate the whites into the batter with a spatula, using delicate upward movements.
Pour into a 9” baking pan, lined with parchment and greased well (you can also dust it with matzo meal if you are not keeping gluten- or gebrokt-free).
Bake for about 50 minutes or until a toothpick inserted into the center of the cake comes out almost clean.
Remove from the oven and allow to cool on a rack without removing from the pan.
Once cool, carefully remove from the baking pan and cover with chocolate icing, or simply dust with a mix of cocoa and confectioner’s sugar.
To make the icing,
Combine almond milk and sugar in a heavy saucepan, bring to a boil and simmer for 5 minutes. Remove from heat and stir in the vanilla extract, chocolate and softened margarine.
Stir vigorously until combined and spread on the cake using a large spatula.
Decorate with rose petals or red berries, or cherries.
https://dinnerinvenice.com/2011/04/10/almond-spinach-torta/
I am so intrigued by this cake. I’ll admit it sounds a bit strange, but I do love other veggies in cakes so I am going to have to give this a try,