Almond Pudding

Name: Almond Pudding
Total time: 45 min
Yield: Six to 8 servings
Cuisine: jewish
Ingredients: 4 large eggs, separated; 1/2 cup, plus 2 tablespoons, sugar; 3/4 cup ground blanched almonds; 1/2 teaspoon almond extract (optional); Oil for the pan; Matzoh meal for the pan; 1 pint strawberries or 1 cup strawberry puree

By Joan Nathan

Total Time: 45 minutes
Rating: 4(24)
Comments: Read comments

Featured in: Food; Passover Hand-Me-Downs

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Ingredients

Yield:Six to 8 servings

4large eggs, separated
½cup, plus 2 tablespoons, sugar
¾cup ground blanched almonds
½teaspoon almond extract (optional)
Oil for the pan
Matzoh meal for the pan
1pint strawberries or 1 cup strawberry puree

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees.
Step 2
In an electric mixer, beat the egg yolks until foamy. Add the sugar and mix until the egg yolks are very pale and fluffy. Add the almonds and the extract, if using, and mix until well blended.
Step 3
In another bowl, beat the egg whites until stiff peaks form.
Step 4
Fold the egg whites into the yolk mixture and turn into an 8-inch souffle dish or springform pan that has been greased and then floured with matzoh meal. Bake for 30 to 35 minutes, or until golden. The pudding will rise slightly during cooking; it will settle as it cools. Let cool slightly.
Step 5
Top with fresh strawberries or strawberry puree and serve.