Flourless Macadamia Nut Cake with Fruits
Preheat the oven to 350.
10 large strawberries
5 oz. almonds
5 oz. macadamia nuts
Place macadamia nuts on a baking pan, and roast for 5 minutes stirring once and checking to make sure that they do not burn. Do the same with the almonds.
Turn down oven to 325.
Let the nuts cool and then place almonds in a food processor and grind/pulse to a flour. Remove almond flour. Place macadamia nuts in the processor. It will be a little chunky, and watch that it does not become nut butter!
Spray a spring form pan with cooking spray and line the bottom with parchment paper.
6 large eggs, separated, and at room temperature
1 cup sugar, divided
2 tsp baking powder
Cream the egg yolks with ½ cup sugar, then add the baking powder and nut mix. In another bowl, whip the egg whites until soft peaks form; then slowly add the other ½ cup sugar until stiff peaks form. The nut mix is fairly solid, so take ½ cup of the whipped egg whites to thin; then gently fold the two together and pour into the prepared pan. Bake for 45-50 minutes. Let cool slightly. Then using a thin blade, slide the blade along the outside edge and carefully remove the cake from the pan. Flip it over onto parchment paper and remove the bottom of the pan and the paper. Sift powdered sugar over the cake. Serve in wedges. Garnish with some mango and a large strawberry on each plate.
This is good just like this but you can also top it with some whipped cream and/or chocolate sauce.
Patricia Lewis Mote is the author of
Great Menus: Seasonal Recipes for Entertaining, the first of a trio of cookbooks that grew from her years of experience. As the spouse of the President of the University of Maryland from 1998-2010, Mote hosted an average of 4-5 events each week. For each event, she created menus featuring seasonal produce and décor and carefully noted the dishes and events that were the most successful. Her books pull from this cache of tried-and-true recipes and combinations.
The mother of two and grandmother of 4, Mote and her family have lived in 5 foreign countries. The academic life allowed them to live in England, Norway, France, Germany and Japan. Some of the dishes reflect this world cuisine background.
Mote and her husband Dan now live in Annapolis, Maryland, with their cocker spaniel Charlie.
I have attending a “Health Starts Here” classes at Whole Foods Market for the past 5 weeks. One of the recipes Katherine (our facilitator) shared with us is this simply delicious Berry Crumble Dessert. She made it and we got a chance to taste it. This is soooo yummy!
The whole family will love this! The colors are beautiful and make the perfect dessert to conclude a 4th of July get-together.
2 cups Blueberries
2 cups Strawberries
2 Tablespoon Date Paste
1/2 cup Chopped pecans and walnuts
1. Take the tops off the strawberries and slice.
2. Add blueberries to strawberry slices.
3. Use about 2 tablespoons of date paste
4. Mix it all together with your hands until all the fruit is coated with the date paste.
5. Top the fruit mixture with the chopped nuts.
You might want to top with whipped topping or cashew cream.
1 Cup – Cashews soaked overnight
Enough purified water to make the mixture creamy.
Drain the cashews.
Place the cashews in the blender (Vitamix or Blendtec give the smoothest results)
Add water until the creamy consistency that you want.
Pour over the Berry Crumble.
Have a safe and enjoyable July 4th!!