Comments on: Flourless Almond and Porto Cake

By: Pati

Pati — Wed, 27 Mar 2013 20:52:25 +0000

Thank you, Marlene!!

By: Marlene Steinberg

Marlene Steinberg — Wed, 27 Mar 2013 03:13:43 +0000

Pati,

I made this last night for our Seder and it was a hit.

Thank you for this keeper!

By: Pati

Pati — Thu, 28 Feb 2013 17:23:18 +0000

Hola Joanna, Thank you so much for sharing your adaptation of the almond porto cake…it’s so beautiful!! It’s amazing how comforting the connection of food and memories can be. All my best to you in adjusting to life in Ohio!

By: Joanna

Joanna — Thu, 28 Feb 2013 14:42:58 +0000

Hola Pati!

I made an adaptation of this recipe for my husband for Valentine’s Day. I used Mavrodaphne wine instead of Porto and it came out great! We both loved it very much and I had to share with you. Thank you for all your recipes and their breakdowns and especially your “kitchen tools” section. I love seeing the familiar tools that you use and all the chiles and antojos on your site. I have recently been getting into cooking some of my mom’s recipes since I moved to Columbus, OH from California. It’s amazing how food and smells can bring back so many memories of your youth, it helps out especially when I’m missing California and my family.

http://greexicansisters.wordpress.com/2013/02/15/flourless-almond-and-mavrodaphne-cake/

-Joanna

By: Pati Jinich

Pati Jinich — Tue, 02 Oct 2012 14:03:25 +0000

Hola Tim, You bake the cake at 350 degrees for approx. 30 minutes; then cool for 10 to 15 minutes. Let me know if you try it!

By: Tim W.

Tim W. — Fri, 28 Sep 2012 14:20:14 +0000

I wish this recipe had been posted with the cooking time.

By: Suzette

Suzette — Mon, 25 Jun 2012 17:10:13 +0000

Pati… this recipe is DIVINE! I have been holding on to this since I saw you on PBS and found it as I was going through my stack of printed recipes to try. I am recently gluten free and casein (dairy) free and thought it would be a perfect introduction to GF/CF baking. What a hit! I did use Earth Balance Spread (Original) instead of butter and it came out perfect. The most ideal level of decadence but lightness, touch of sweet but not over-sweet. I took it to work and it is gone… everyone loved it! I cannot wait to make it for my Colombian mother who will be visiting in the next couple of weeks. This will be one I use again and again (and again)… I know it! Easy, simple and most of all delicious!

By: Pati Jinich

Pati Jinich — Thu, 05 Apr 2012 17:10:09 +0000

That salad sounds delicious Minerva! I actually have a recipe using cactus paddles coming up in my next season. I will keep you updated on when it will air

By: Minerva Guerra

Minerva Guerra — Sun, 01 Apr 2012 13:13:02 +0000

Hi Patti love the idea of this cake will be attempting this creation today. I am always looking for healthier options in Mexican food. My children love there abuelitas food and it’s so much fun to cook with them. I also wanted to suggest a great mexican salad that my mom makes.” Ensalada de Nopales”. The whole idea that a cactus that grows in the desert can be so juicy always amazes me!. I haven’t seen anyone make this on TV. It’s a great vegetarian dish super healthy. Fairly easy to make as long as you can find your cactus ha ha. I also love mixing it in with eggs. Nopalitos con huevos casserole. Thank you for the recipe!

By: Pati Jinich

Pati Jinich — Fri, 24 Feb 2012 17:15:57 +0000

OMG I love requests and questions like this Vicki! You have sent me on a mission, and I will post the Guayaba recipe soon!