Happy Passover to my Jewish Friends and everyone else.
Going to my cousin's for a traditional Seder.
When my father was alive he made a glass Sparklett's bottle full of Cherry Vishnik.
I have about a cup of it left. A Tablespoon of Daddy's Vishnick went in to this cake. He'll be there with us tonight.
My addition to the Seder: FLOURLESS ALMOND AND PORTO CAKE
Serves 12-15 INGREDIENTS
3/4 cup sugar
2 cups slivered almonds
1 tablespoon vanilla extract
1/2 cup butter, at room temperature
1 tablespoon Porto wine, optional or more to taste
1/4 cup apricot marmalade
1 tablespoon lime juice, freshly squeezed
1/4 cup sliced almonds, lightly toasted
Whipped cream, optional TO PREPARE
Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper.
Preheat the oven to 350 degrees.
Place the almonds and sugar into a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Stir in the vanilla extract and Port wine, if you will use it. Drop in the butter chunks, and process until smooth and thoroughly combined.
Pour the batter into the mold. Place on a rack in the middle of the oven and bake for 30 minutes. The top will be nicely tanned, and the cake will feel springy to the touch and a toothpick should come out clean if inserted in the cake.
Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.
In a small saucepan, mix the apricot glaze with the lime juice. Set over medium heat and simmer for a couple minute.
With a brush, spread the apricot glaze on the outer circumference, about 1 to 2 inches, on the top of the cake. Sprinkle the glazed area with the toasted sliced almonds. You may serve the cake with whipped cream on the side, or on the top of the cake.