We were just as hesitant as Claudia Roden when making this dessert but boy was it a surprisingly delightful!
Torta di Mandorle e Spinaci - Almond and Spinach Dessert
- 1 lb. Spinach
- 1 1/4 Cups Almonds blanched
- 1 Cup Sugar
- 4 Egg yolks
- 2 Egg whites
- Confectioners' sugar to dust
Wash spinach and remove any tough stems. Drain and squeeze excess water out. Steam leaves in pan for a 1-2 minutes. Drain and press out as much water as possible.
Finely chop almonds in food processor. Add sugar, egg yolks, spinach, and blend into a cream. Beat egg whites stiff and fold them in.
Pour into oiled baking dishes and bake in 375°F (190°C) for 35 minutes. Dust with powdered sugar.