The Rip Van Wrinkler, XXV, Issue 1, February 2021

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"Basenji Gardeners. . ." is the NEW Contest!
Enter storiesĀ &/or PHOTOS by April 1st.


Trill with his prehensile tail.

Trill loved greenery.

Garden clean-up - baby Liner.


Alain Alaerts

Home-made : Shakshuka : tomatoes, onion, sweet potato, bell pepper, zucchini and on top eggs Feta and coriander

Susan Marsicano

Asparagus ravioli with black beans & shitaki mushrooms.

Torte Soffice di Arance and Mandole

Luisa Ghetti - Monday 25 January 2021

Soft cake with oranges and almonds
A few days ago I found this recipe in the newspaper La Repubblica, in a Coop advertisement. It immediately inspired me for the ingredients and for the not too large size. I followed the recipe to the letter, excluding only the fresh orange zest. I had a spectacular homemade orange marmalade made by my friend Stefania Milani.


High hinged cake pan 22cm diameter

200g peeled almonds

170g flour 0

179g granulated sugar

150g peanut oil

220g fresh cream

3 eggs

1 pinch of salt

8g baking powder

90g orange jam

The peel of 1 untreated orange

icing sugar for the decoration


Turn on the convection oven at 180 degrees and bring it to temperature.

Put the almonds in a blade mixer until they are reduced to flour. Beat the egg whites with the sugar and a pinch of salt, add the yolks and finish whipping. Blending slowly, add the oil then the cream.

Add the jam and the zestas.

With a spatula incorporate the flour with the baking powder, sifted. Then add the almond flour.

Pour into a mold with the bottom lined with baking paper and buttered sides. Put in the oven at 180 degrees and cook for 45 minutes. Before taking out the oven, test it with a toothpick to see if cooking is complete.

Once out of the oven, wait a quarter of an hour to remove from the oven and cool upside down on a rack. Once at room temperature, sprinkle with powdered sugar.


Light, delicate and fragrant sweet. Great with orange marmalade but I'm sure it could be perfect using any other marmalade. It could be the right dessert to finish a jam or to use those we don't eat.

Published by Luvi on Monday, January 25, 2021

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