This makes a small cake, about the circumferance of a compact disc.
This was inspired by spiritedmama’s Chocolate Cupcakes with Chocolate Frosting recipe. This cake is a slightly altered version of that. I just threw things in the food processor, so the amounts are estimations. You should feel free to adjust for your taste.
I’m spoiling Matt before I leave for a few months… The measurements are all estimated, but it turned out very good!
I used leftover nutpulp I dehydrated, but you can use just ground nuts of any kind. I imagine pecans and almonds would work lovely as well.
Almonds, lemon and curd sweetly bound together in a traditional Austrian Curd Cake used to be my one of my favourite recipes from more than three decades back when I studied Cordon Bleu cookery. This is Elizabeth David’s classic recipe substituting macadamia curd for the eggs, butter and dairy cheese…. and leaving out the semolina altogether :)
Again salutations to poemomm for the cream cheese recipe without which this would never have been born.