Steamed Almond Cake with Plum Granita
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Ingredients
Steamed Almond Cake:
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1/3 cup all purpose flour, sifted
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3/4 cup almond milk*, unsweetened
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1 cup orgeat, organic
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4 egg yolks
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4 egg whites, whipped to stiff peaks
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Sugar, white granulated, for dusting
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Baking spray, neutral flavor
Toasted Almond Cream:
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1/2 cup Mandelin Blanched Almonds, toasted
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1/2 cup cream, heavy whipping
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1/8 teaspoon salt
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1/8 teaspoon sugar
Plum Granita:
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6 Santa Rosa plums
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1/2 cup Moscato Di Asti
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1/8 teaspoon salt
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1/3 cup sugar
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1 teaspoon lemon zest
Directions
For the Steamed Almond Cake:
Mix together flour, milk, orgeat and yolks.
Gently fold in egg whites with a rubber spatula.
Lightly oil and dust ramekins with sugar.
Fill ramekins 1/2 way and bake in water bath at 350 F with convection for about 15 minutes covered with foil. Remove foil and bake another 12-15 minutes. The cakes should have risen and be lightly browned on the top. Remove from oven and cool. Enjoy at room temperature or refrigerate overnight.
For service, unmold cake on a service plate (optional) and garnish with plum granita and toasted almond cream.
For the Almond Cream:
Blend together toasted almonds and cream.
Heat the mixture on medium heat until it just starts to simmer. Remove from heat and let it completely cool.
Use cheesecloth to strain out the almonds.
Whip almond infused cream and season with salt and sugar. Refrigerate until ready to use.
For the Plum Granita:
Cut up, puree and strain the plums.
Stir in moscato, salt, sugar and zest. Mix well. Freeze.
Scrape with spoon/fork to use.
Recipe Note
Developed by Chef Charles Phan of The Slanted Door in San Francisco