What a wonderful Mother’s Day weekend. It has been a while since I have been to my parents’ house, and even longer since I have been able to cook all weekend. Friday night, after coming home from NY, my mother made some exotic Indian fare — millet wheat roti, okra and yellow lentil soup. Very delicious. I learned how to make roti as well, although my mother is considerably better at it than I.
While cleaning the dishes, she was telling me about an Almond cake she made earlier in the week that had no flour and no (explicit) sugar. But she said it came out a bit flat (later I learned it was because she got lazy and didn’t whip the egg whites! =P). I decided to whip up a batch then and there. The recipe is here at Anja’s Food 4 Thought. I think it turned out wonderfully. I only made a few small changes: added 1/4 tsp of vanilla essence and orange essence and instead of toasting and grinding almonds, I used almond powder which resulted in a finer (cake-like) texture, but no toasted almond flavor.
More deliciousness after the jump!
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