We were bombed with snow yesterday- a typical New England Nor'Easter. The snow blew around so much up here on our hill, it was hard to measure, but if I had to guess I'd say we got around 14". Probably more. School was cancelled. The dog did not want to go out, but finally gave in and braved the storm, shaking and shivering for all of the 5 seconds it took him to do his thing. And that was with his doggy sherpa coat on. The kids were brave and went out to play. Hypothermia Playing in the snow sure does make them tired.   After a cup of hot chocolate, they were total lumps only good for watching movies the rest of the day. It's a good thing they're cute. Especially with their rosy cheeks. 

They are back in school today, so I'm actually getting some things done (besides blogging!) The wind is still howling around outside, the temp is all of a balmy 18* and the dog will not come out from under my down comforter until absolutely necessary. Not even for the UPS guy. 

Aside from drudgery housework, I'm baking today. Just in the mood to bake something sweet and warm for dessert tonight. This cake is like a light almond macaroon cookie, soft and - yum! And it's gluten free. Emily and I are giving it a go w/ the gluten free thing as she has Irritable Bowel Syndrome and we think gluten may aggravate it. We know dairy does, so she takes a tablet every morning of pro-biotics to help digest any dairy that she may have throughout the day. Works like a charm.  Anyways, here's what I'm making:

Almond Cake with Roasted Pear Compote

Almond Cake (Gluten free) 

Ingredients 
6 ounces blanched slivered almonds (about 1⅓ cups) 
¾ cup granulated sugar (divided) 
5 eggs, separated 
1 teaspoon almond extract 
¼ teaspoon salt 
Powdered sugar 


Preheat oven to 350 degrees. Butter the bottom and sides of an 8-inch springform pan. Line the bottom of the pan with parchment or wax paper; butter the paper.  

In a food processor, pulse the almonds with 2 tablespoons of the sugar until very finely ground. (Do not over-process or you'll have nut butter.) Put the egg yolks in a large bowl with the remaining sugar. Using a hand-held or standing mixer, beat the yolks until thick and pale yellow, about 3 minutes. Stir in the almond extract and the ground almonds. 

In another large bowl, combine the egg whites and salt. Using clean, dry beaters, beat the whites until stiff peaks form, about 3 minutes. Using a large rubber spatula, fold a quarter of the egg whites into the almond mixture. Gently fold in remaining whites in 2 or 3 additions.  


Pour the mixture in the prepared pan. Bake until golden brown and a tester inserted into center comes out clean, 30 to 40 minutes. Let cool for 10 minutes. Run a knife around the edge of the cake. Remove the pan sides and move the cake (still on the pan bottom) to a rack to cool completely (it will deflate a little as it cools). When the cake is cool, remove it from the springform base and peel off the parchment paper. Sift powdered sugar over the top of the cake. The cake can be made one day ahead and kept well-covered at room temperature. Serve with Roasted Pear Compote or on its own.

Roasted Pear Compote

Ingredients 
4 ripe pears, such as Comice, peeled, cored and cut into 1-inch pieces 
2 tablespoons firmly packed brown sugar 
2 tablespoons melted butter 
Pinch salt 


Preheat oven to 450 degrees. Combine the pears, brown sugar, butter and salt in a rimmed baking sheet. Roast the pears, stirring once, until tender, about 10 minutes. Turn broiler to high heat and broil for about 3 minutes or until the pears are lightly browned. Serve warm. Or, make up to 2 days ahead and keep covered in the refrigerator. Reheat in the microwave before serving. 

Recipe from somewhere on line last year, I had printed it out and it did not print the source. I believe it may have been in an Oregon newspaper.