Occasionally, folks will ask us what inspires the menu. (This is related to that flourless almond cake recipe you're here for, we promise.)
Chef Ryan was fortunate enough to snag from the FOOD for Lane County warehouse pounds and pounds of chopped almonds. Nuts are a wonderful source of rich, fatty protein for those without allergies to them. But... how to use them...?
Voila. The cake. Enjoy!
Smoky miso split peas & potatoes (GF, vegan)
Serves 6
Ingredients:
3 tablespoons cooking oil (canola, vegetable, or grapeseed)
1 onion, finely chopped
1⁄2 head garlic, cloves peeled and sliced
1 cup yellow split peas, soaked overnight
2 cups vegetable stock (or water)
1 lg can diced tomatoes
3 medium yukon gold potatoes, diced small
2 tablespoons miso paste
2 teaspoons smoked paprika
2 teaspoons turmeric powder
2 teaspoons brown sugar
1 lime, juiced
More kosher/sea salt, to taste
Rice noodles for serving, cooked according to the package instructions
Method:
1. In a large pot, heat the oil over medium heat. Add the onions and cook for 10 minutes, stirring often.
Add the garlic and cook for 5 minutes more.
2. Add the split peas and vegetable stock, bring to a boil over high heat, then reduce the heat to medium-low, cover and cook for 15 minutes. Skim off any foam that you see.
3. Add the tomatoes (with the juice), potatoes, miso paste, smoked paprika, turmeric and brown sugar and cook until the split peas and potatoes are tender.
4. Add the lime juice, taste for seasoning, and serve over the cooked rice noodles.
Flourless almond cake (GF; dairy-free, contains eggs)
Serves 10
Ingredients:
3 cups almond meal
1 cup granulated sugar
5 eggs, beaten
1 tablespoon fresh lemon zest
2 teaspoons ground cinnamon
1⁄2 cup sliced almonds
2 tablespoons powdered sugar, for dusting (optional)
Method:
1. Preheat the oven to 350 F and line the base of an 8-inch round cake pan or a springform pan with parchment paper.
2. In a large mixing bowl, beat the sugar and eggs together until you get a pale yellow mixture.
3. Grate the zest of a fresh lemon.
4. Add the almond meal, lemon zest, and ground cinnamon into the bowl with the sugar-egg mixture. Mix well until you get a homogenous batter.
5. Pour the flourless almond cake batter into the parchment-lined round cake pan and sprinkle the top of the batter with sliced almonds.
6. Bake for 30 to 35 minutes until the top of the cake is golden brown.
7. Allow the cake to cool completely before removing it from the pan.
8. Sprinkle the top of the cake with a dusting of powdered sugar before serving, if desired.