Just out of culinary school, I was thrilled to land an internship at Food & Wine. Shortly after I started, the office relocated, and I was tasked with organizing the new cookbook library—a dream job for me. Although it mostly involved unpacking boxes and shelving books, being surrounded by such an incredible collection of cookbooks was truly inspiring.
The internship itself was enriching, though the pay was somewhat lacking. However, there were definitely some unexpected benefits to the job.
One great perk was the office’s giveaway table, which featured an assortment of snacks, wines, books, and other items available for the taking. As I organized the library, I encountered numerous duplicate books. Honestly, many of these ended up not just on the giveaway table but also in my backpack.
Among my treasured finds was Marcella Hazan’s Essentials of Classic Italian Cooking—known for its famously simple butter tomato sauce. Given my limited budget at the time, you might think that’s where I would start, but I was drawn to something else.
Instead, I dove straight into the dessert section. Hazan’s Almond Cake immediately caught my eye, possibly because I had always found meringues and other recipes that required whipping egg whites challenging. It could also have been because my mom had just given me a new stand mixer for graduating from culinary school, which I was eager to use. It seemed like fate.
How I Prepared Marcella Hazan’s Almond Cake
I vividly remember the day I first made this cake. It was a significant culinary endeavor for me back then. Sorry to my husband, but that day stands out more in my memory than when we met!
The recipe required 10 ounces of almonds and eight egg whites, which felt incredibly luxurious at the time. It also necessitated the use of two kitchen appliances, a challenge in my tiny New York City apartment where counter space only allowed for one gadget at a time.
I began by whipping the egg whites until they were stiff, holding the bowl over my head to check, just as I had been taught. Next, I used an old food processor to blend the almonds with sugar. I added some fresh lemon zest, folded the mixture carefully, poured it into a springform pan, and crossed my fingers hoping for the best but bracing for the worst.
My Tips for Perfecting This Foolproof Cake
To my surprise and delight, the cake turned out perfectly. I was incredibly proud, and over time, I’ve realized this recipe is practically foolproof. My top tip is to focus on the j-fold technique when incorporating the sugar and almonds into the egg whites. The more volume you maintain, the better the texture of the cake.
Before baking, I sift just a bit of flour into the mixture. This step acts like a safety net for the meringue, giving it a structure to adhere to as it rises. It’s crucial to sift carefully to avoid lumps and ensure the flour is evenly distributed without overmixing.
I’ve discovered that the cake needs about 50 minutes in my electric oven. You’ll know it’s done when the surface feels dry to the touch, and a cake tester inserted in the center comes out clean.
Once cooled, this cake is simply delightful when dusted with powdered sugar. However, I often serve it with a dollop of whipped cream and some fresh berries. The flavor is a delightful cross between angel food cake and a perfectly baked macaron shell—it’s just sweet enough and consistently impresses my guests.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
