Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
1 cup sugar (or 240 grams)3 large eggs3 large egg whitesLarge pinch salt1 ½ teaspoons Fiori di Sicilia (optional, my personal preference)½ teaspoon almond extract½ teaspoon vanilla extract Zest from one orange2 ½ cups blanched almond flour (or 250 grams)1 ½ tablespoons demerara or turbinado sugar 1/3 cup sliced almonds, very coarsely chopped
Preheat an oven to 350F. Place a rack in the middle position of the oven. Oil the bottom and sides of a 9-inch cake pan and line the bottom with a round of parchment paper. Oil the parchment paper.
In a large bowl, whisk together the sugar, whole eggs, egg whites, salt, Fiori di Sicilia (if using), almond extract, and vanilla extract. Whisk vigorously until frothy and combined, about 30 seconds.
Add the almond flour and orange zest and whisk until well incorporated.
Pour the mixture into the prepared pan and sprinkle the middle of the batter with the almonds and then the turbinado or demerara sugar evenly onto the top. Top with the almonds.
Bake until a toothpick, when inserted into the middle, comes about clean, about 45 to 50 minutes.
Let cool on a rack. Run a knife around the edges and invert the cake onto a plate. Remove the parchment and re-invert the cake onto a serving plate.
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