© 2010 Green Kitchen Stories Almond_meringues

Almond Meringue Cakes


There’s a lot going on in our home right now. With only three weeks left of her pregnancy Luise is wagging around our apartment planning where the baby crib should be, what kind of stroller we should buy and which potential names that we could give our baby. On the same time she practices yoga daily, tries new food recipes and last weekend she baked a birthday cake, without anyone having birthday …
Yes, that was a little bit strange, but also very nice since I am crazy about this particular cake. To make it less birthday-like she made several small cakes instead of one large.

We first adapted this recipe from the danish cookbook “Kernesund familie sådan”, and it’s something completely different from the normal whipped-cream-with-jam kind of cake that we often eat on birthdays in Sweden and Denmark. The meringue is sweetened with dates instead of sugar and baked with mixed almonds instead flour. It’s got a layer of hazelnut butter and is topped with a raspberry and mango cream and all together it’s sticky, nutty, sweet, fresh and fruity. Did we mention that it is gluten free?!

We brought the cakes to a dinner at our friends house the other evening and one mistake that we learnt from was to not put the raspberry cream on long before you serve the cake. It tends to become a bit lose after some time in room temperature and then they won’t look as appetizing.

One last thing. You can follow us on twitter to learn about our favorite food places in Stockholm, our kitchen failures, previews on our recipes and the upcoming baby …

Almond Meringue Cake with Raspberry Cream
10 round meringues

150 g almonds
175 g fresh dates
4 egg whites
1 tsp vanilla powder (not sugar)
a little bit of salt and pepper
mango & raspberry cream (scroll down for recipe)
hazelnut butter (or almond butter)

Heat the oven to 320°F. Mix almonds, dates and spices in a blender or food processor. Beat egg whites stiff and add the date/almonds mix slowly. Line a baking sheet with parchment paper. Drop meringue mixture by two tablespoonfuls and firm it round and flat with the spoon. Bake it for 15 minutes, when it’s done it should be soft and golden.

If you rather want one big cake, spread out the meringue mixture in what shape you like and bake for 20 to 30 minutes.

Mango & raspberry cream
1 mango
1 cup frozen raspberries
5 tbsp almond oil (you can use any kind of mild oil, sunflower oil, walnut oil, rapeseed oil)
a little bit of cardamom, cinnamon, vanilla powder

Mix all ingredients in a blender until thick creme consistence and put it in the fridge for 30 minutes.

When the meringues are cold, spread with hazelnut butter and top it with the mango raspberry cream. Serve and enjoy!

David was here …

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14 Comments

  1. Posted 5 Feb ’10 at 13:00 | #

    gotta love them, they are soo yummie! cant believe they are healthy too ;) thanks for monday night with you lovely people and those lovely cakes :)
    xoxo

  2. Sonya
    Posted 6 Feb ’10 at 21:29 | #

    What a wonderful idea to make meringues with dates instead of sugar!
    Looks delicious!

  3. Paul
    Posted 7 Feb ’10 at 01:45 | #

    They sound great! Almonds and raspberries are great together.
    Nice looking blog you guys have. Keep it up!

  4. Posted 7 Feb ’10 at 11:29 | #

    I just discovered your blog, and I like how you designed it. Your pictures are beautiful.
    My former boss, who have become my friend, is from Sweden, so you’re giving me lots of idea of things I could make to bring at work! :-)

  5. Julia
    Posted 7 Feb ’10 at 23:02 | #

    what a festive shade of pink! by the way, do you mind if I ask what wordpress theme you use?

    • Posted 21 Feb ’10 at 22:56 | #

      Hi Julia, we use a theme called Autofocus. It is built to be a photography gallery but we think it works just as good on a food blog.
      /David

  6. Liz
    Posted 6 Jul ’10 at 20:35 | #

    Loved the photo of the almond meringue cake with yogurt and blueberries on it and made it for the July Fourth holiday in Durham, North Carolina. Added strawberries too to really work the red-white-and-blue theme. Guests were skeptical of the taste when I told them what was in it (ag! so healthy!) but it was a big hit. Thanks! Love your recipes.

  7. Valeria
    Posted 27 Oct ’10 at 11:09 | #

    These look so good!
    What fruit would you recomend substituting for the raspberries? We don’t have raspberries here in Venezuela… (just raspberry jam imported from Germany, but it’s too sugary).
    By the way, I always say this but it’s worth reapeating it: your blog is amazing, and your photos are beautiful!
    Thanks,
    Valeria

  8. Cristine
    Posted 12 Mar ’11 at 16:03 | #

    I made these today and they tasted absolutely fantastic! Thanks for this great recipe! Two questions: I was wondering about the 5 tablespoons of almond oil in the raspberry cream; it seemed quite a lot to me. What is the function of the oil? And secondly, the cakes were quite soft, which was fine by me but my husband liked them a bit harder. Do you think leaving them in the oven a bit longer will make them harder? Thanks!

  9. Posted 9 Nov ’11 at 10:05 | #

    yay! i think i just found my birthday cake for next week! i’m always excited to stumble upon grain-free options – especially when they look this yummy! hilsen fra en anden dansk næsten-sukkerfri mad-elsker i Stockholm!

  10. Posted 18 Nov ’11 at 11:05 | #

    Wow-these look delicious! I will be making these this weekend :)
    Just a question: can you freeze the base?
    Thank you!

  11. Julie
    Posted 11 Apr ’12 at 07:02 | #

    Made these tonight…really good. Surprisingly soft, maybe too soft. Next time would leave them in oven longer. Also, I used the “block” of dates typically available in grocery stores in Canada and may have ended up with too many dates in the cookies. Would use less next time.Great idea tho’ in using dates instead of sugar. Thx for recipe!

  12. Michelle
    Posted 12 Apr ’12 at 12:13 | #

    Hey you.
    I don’t have access to fresh dates, so I was wondering if dried dates can be used as well or if anything else could substitute it?
    I absolutely LOVE you site, by the way :D
    - Michelle

    • Posted 12 Apr ’12 at 13:32 | #

      Hi Michelle!
      Thanks :-) You can use dried dates, but soak them in hot water for about an hour.
      Happy Baking
      /Luise

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