Diamond Anyone, Tourtières, Movies.

A report yesterday on the auction of the fabulous Sundrop Diamond which fetched $10.9M at auction in Switzerland. It is the biggest, 110 Ct, yellow diamond ever and was discovered in South Africa in 2010 and this is the first time it has been sold. It was shown around the world prior to its sale by Sotheby’s. Not sure quite why they used a face behind the jewel. Liz Taylor would have loved to have had that gem. The buyer was anonymous and made bids through the telephone.

I spent a large part of yesterday making Tourtières which went in the freezer. I made 4 in all. Very much the same as the ones in my blog of February 24, 2009. It seems the recipe has got somewhat distorted over time, but its all there. This recipe was originally from Food and Drink which is a magazine put out by our local liquor store, the LCBO, and which usually contains the most fabulous recipes, and many of which we use, many are a bit too expensive for us. They always make me drool though.

We actually watched The Fugitive last night, haven’t seen it for a year or two. Harrison Ford and Tommy Lee Jones. They are both favourites of mine, but I always enjoy Tommy Lee’s portrayals of a US Marshall. One of my favourite Harrison Ford movies is the one about The President, Air Force One, which I always enjoy. He’s certainly come a long way since Han Solo – mind you I enjoyed those performances too.

This is another gluten free recipe and sounds pretty good to me. I love cakes made with almonds and already make one called Turkish Orange cake posted on December 4, 2008 which is full of almonds.

 

Flourless Honey-Almond Cake

From EatingWell: March/April 2009

Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites—they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

10 servings

Ingredients

Cake

1 1/2 cups whole almonds, toasted (see Tip)
4 large eggs, at room temperature (see Tip), separated
1/2 cup honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Topping

2 tablespoons honey
1/4 cup sliced almonds, toasted (see Tip)

Preparation

1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
2. Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
3. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
4. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
5. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Nutrition

Per serving :234 Calories; 14 g Fat; 1 g Sat; 8 g Mono; 85 mg Cholesterol; 22 g Carbohydrates; 8 g Protein; 3 g Fiber; 208 mg Sodium; 54 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 carbohydrates (other), 3 fat

Tips and Notes

• Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving. | Equipment: 9-inch springform pan, parchment paper

• Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Have a great day