Joseph Sisko’s Creole Kitchen has a little something for everyone – from Ferengi tube grubs for Nog to a gluten free almond cake based on historic Portuguese recipes for diners of all races who can’t eat wheat.
Sisko’s Creole Kitchen Gluten Free Almond Cake (Torta de Santiago)
By Jennifer Imhoff-Dousharm
Originally baked and decorated with a Saint James cross design on top to celebrate said saint, this is an amazing dense and moist cake that is also gluten free. I designed mine with the Star Trek United Federation of Planets symbol. The small stars were too small to transfer the powdered sugar so I strongly suggest using a design with thicker elements.
1 3/4 cup Whole Almonds
6 Eggs, Separated
1 1/ 4 cup Castor Sugar
4 drops Almond Extract
Zest of one Orange
Zest of one Lemon
1/2 cup Confectioners Sugar for dusting
Finely grind the almonds.
// I used a hand blender with chopping attachment.
Beat egg yolks with sugar until smooth.
Mix in both zests and almond extract until fully incorporated.
Add in ground almonds and mix well.
In a separate bowl, beat egg whites until still peaks form.
Fold in almond blend and mix well.
// This might take some work as it will be thick.
Grease and flour a cake pan and pour in the batter.
Preheat oven to 350; Bake for 40 minutes.
Allow cake to completely cool and then relocate to a serving platter.
Cut out the design you wish to use to top the cake and carefully place on top.
Dust powdered sugar over cake thoroughly.
Carefully remove design template.
Serve with a hot mug of Raktajino and revel in admiration from people who didn’t realize a gluten free cake could be so tasty.
