Saffron Almond Cake

That will depend entirely on the type of potato and how much water the potatoes absorbed during the initial cooking.

If the first two are a success, finish rolling and cutting the gnocchi and freeze them on a flour-dusted cookie tray.

If the gnocchi fall apart, add a little more egg and flour to your dough.

Once you are comfortable with the consistency, finish rolling and cutting them. Rest them on a clean tea towel and cover until they are all made, to prevent them from drying out.

Traditionalists would cook the gnocchi at this point, but I have had better results by freezing them on a tray, then transferring them to a container or plastic bag and keeping them frozen until ready to use.

This recipe goes well with a brown butter-sage sauce or gorgonzola sauce.

Have your sauce warmed and ready to serve. Just before serving, bring a large pot of salted water to a rolling boil. Break apart any gnocchi that are stuck together. In two batches, add the frozen gnocchi to the boiling water and cook them for about 2 or 3 minutes. As soon as they float to the top, they are done.

Using a slotted spoon, transfer them to a paper towel. Melt a little butter and/or olive oil in a skillet. Fry the gnocchi briefly on all sides over medium heat. Transfer to a warmed platter and serve immediately with the sauce of your choice.

Garnish with grated parmesan cheese and cracked pepper, if desired. Frying them is optional but I find it does help to firm them up. If this is a main course, allow 15 to 20 per person. If it is a side dish, allow 7 or 8 per person.

Vegetarian • Dairy Free Gluten Free

This cake deserves a standing ovation, it is so moist and sumptuous. A bit expensive to make, but worth every penny.

My favourite drizzle for the cake is passion fruit syrup, made by simmering equal amounts of pure passion fruit juice and sugar down to a thick syrup. Use a tall pot; keep an eye on it so it doesn’t bubble over. Garnish Suggestions Sliced peaches, pears, or other soft fruit Whipped cream Passion fruit syrup Prep and Cooking Time: 1 hour Preheat oven to 325° F. 1½ cups/150 gr firmly packed almond meal flour Pinch of salt 1 tsp/5 ml baking powder 1 tsp/5 ml baking soda ½ cup/50 gr desiccated coconut 1 envelope of saffron powder (1 tsp saffron threads, ground) 2/3 cup/150 gr butter (substitute vegan butter)

Photo: Laurie Salvador

1 cup/235 ml white sugar 4 small eggs (or 3 large eggs) ½ cup/120 ml plain oat milk (substitute milk) 1 tsp/5 ml vanilla paste (substitute vanilla extract)

Grease and dust a 9” cakepan. Line with parchment on the bottom and around the sides.

Combine the dry ingredients in mixer bowl. In a separate bowl, whisk together the eggs, butter, and sugar until light and fluffy. Combine the wet and dry ingredients a little at a time, then whisk on high speed until well combined. The batter may be runny. Pour the batter into the prepared pan.

Bake 30 to 35 minutes, depending on your oven and altitude. It is done when it is golden and springs back in the centre. Test with a toothpick to ensure the centre is set. Let cool.

After 30 minutes, remove from pan by turning it upside-down on a cake platter wider than the cake. Before serving, add sliced fruit and drizzle with your favourite fruit syrup. Whipped cream can’t hurt either! Serves 8. s Laurie Salvador is a semi-retired Notary in Sidney, BC. These and other delicious Italian dishes are in Olive Me, Laurie’s new cookbook.