Is there such a thing as Amarello cake?

Discussion in 'Community Discussion' started by Mitthrawnuruodo, Nov 30, 2006.

  1. Mitthrawnuruodo Moderator emeritus

    Mitthrawnuruodo

    Joined:
    Mar 10, 2004
    Location:
    Bergen, Norway
    #1
    Strange request, maybe, though not much stranger than much else here, so here we go...

    A couple of years ago my girlfriend and I was on vacation in Switzerland. We rented a car and just drove around staying at camping sites and cheap hotels. One of our nicer holidays.

    We did, however, pick up one or two bad habits, one was buying a couple of cakes for lunch every day. The supermarkets down there just had an awesome selection of cakes and cookies, and we just revelled in them, just barely managing to kick the habit once home again... :eek: ;)

    One cake I really liked was called "Amarello cake", as far as I can remember (and my memory is not at all good here). I think one of the ingredients was Johanneskjernemel, which I believe is the same as Carob Seed Flour.

    The closest thing I found recipes on are "Amaretto cake", but it didn't look anything like those, and none mentions any Carob Seed Flour (though most mention some form of cake/pudding mix which may ).

    Can the cake we found be an obscure brand based off the Amaretto cake, is it maybe Amaretto cake in some form or another, or was it called something completely different with my memory just playing tricks with me...?

    Anybody have a clue? I would love to be able to bake this one every now and then...
     
  2. CanadaRAM macrumors G5

    CanadaRAM

    Joined:
    Oct 11, 2004
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    On the Left Coast - Victoria BC Canada
    #3
    Sometimes on the highway you can spot an Armadillo pancake...
     
  3. Mitthrawnuruodo thread starter Moderator emeritus

    Mitthrawnuruodo

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    #4
    Don't worry, I've searched for most pun worthy alternatives a long time ago... ;)
     
  4. Applespider macrumors G4

    Applespider

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    #5
    What else was in it and what did it taste of?
     
  5. kretzy macrumors 604

    kretzy

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    Location:
    Canberra, Australia
    #6
    My initial thought was amaretto too, because I've never heard of amarello nor carob seed flour.
     
  6. Mitthrawnuruodo thread starter Moderator emeritus

    Mitthrawnuruodo

    Joined:
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    Location:
    Bergen, Norway
    #7
    I have no idea what else was in it... :eek:

    And if I say it somewhat resembled extremely fresh (and thus soft) "Fyrstekake", that doesn't help much either, or...? Either way that's the closest Norwegian equivalent, maybe not so much in taste, but more in texture and overall feeling.

    So, it might have been almonds in it (or that could just be the above mentioned Carob Seed Flour), and possible apricot (or that might have been one of the others, it's been over 3 years)?
     
  7. takao macrumors 68040

    takao

    Joined:
    Dec 25, 2003
    Location:
    Dornbirn (Austria)
    #8
    "Johannisbrotkernmehl" is mostly used as gelling agent like pektin it's quite commonly used for that.. it's in ice cream cakes and what not with fruit filling etc. so that's harldy helping since it's not in for taste and more has to do with industrial producing stuff

    with the name amarello i suspect that at least some almonds are part of the recipe too ;)

    with a little searching i found this
    [​IMG]


    on some swiss bread + cake producer site (www.jowa.ch)
    it's called "Amarello Torte" and is described as Almond Cake with sour cherry filling

    edit on the english version this describition is given:
    "Almond cakes with morello cherry filling" ..looks like that amarello is coming from almond + morello (which looks like the english name for sour cherry)
     
  8. Mitthrawnuruodo thread starter Moderator emeritus

    Mitthrawnuruodo

    Joined:
    Mar 10, 2004
    Location:
    Bergen, Norway
    #9
    I don't recognize the the image (maybe because we bought small packs with one slice in each), but that definitively has to be it...

    Thanks, takao! :D

    Now, at least, I know my memory isn't completely gone... ;)

    So, the next step: Does anyone have a recipe for Amarello Torte?

    Edit:
    That makes sense, it's even called "morell" in Norwegian, too... Now why didn't I think of that...? :eek:
     
  9. dcv macrumors G3

    Joined:
    May 24, 2005
    #10
    Mmmmm that sounds tasty. Can someone please pass the recipe to Applespider so she can make it for us? :)
     
  10. Mitthrawnuruodo thread starter Moderator emeritus

    Mitthrawnuruodo

    Joined:
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    Location:
    Bergen, Norway
    #11
    It is... why do you think it's still on my mind after over three years...? :eek:
     
  11. takao macrumors 68040

    takao

    Joined:
    Dec 25, 2003
    Location:
    Dornbirn (Austria)
    #12
    yeah i suspected that there is a smaller version too since i found a list of ingredients for a 75g version called "Amarello Törtli" (stupid swiss with their "-tli" for something smaller)
    where i found the link to the producer

    Inhaltsstoffe / tech. Angaben
    Zucker, Fruchtzubereitung mit Sauerkirschen 21%, (Zucker, Sauerkirschen 38%, Traubenzucker, Geliermittel: Johannisbrotkernmehl und Pektin, Säuerungsmittel: Citronensäure, Aroma, Konservierungsstoff: E202, Säureregulator: E 333), Weizenmehl, Mandeln 18%, Pflanzenmargarine (Pflanzenöle gehärtet, Wasser, Emulgatoren: Sojalecithin und E 471), Eiweiss (aus Bodenhaltung), Vollei (aus Bodenhaltung), Invertzucker, Maisstärke, Traubenzucker, Backtriebmittel: E 503, Aromen, Malzmehl, aus Gerste

    i guess looking for almond cakes with cherry fillings might lead to some results since there aren't that many ingredients left if you take away those not needed (since they are for industrial producing conservation)
    edit: little translating:
    sugar, fruit filling with sour cherry 21% (sugar, sour cherry, Glucose, gelling agent, citrus acid,...),wheat flour, almonds 18%,margarine, egg white, full egg, invertose, corn starch (?), glucose
    E5003 might be important : it's "Hirschhornsalz" (german: english would be "deer-horn-salt" ;) ) which is also used in Lebkuchen perhaps that helps used for raising the dough
     
  12. Mitthrawnuruodo thread starter Moderator emeritus

    Mitthrawnuruodo

    Joined:
    Mar 10, 2004
    Location:
    Bergen, Norway
    #13
    Thanks again.

    Now that I (much, much better) know what to look for I might even have a recipe in one of our existing cook books... :)

    Edit: Thanks for the translation, I got most of that, but my German is not as good as it should be after 4 years in school... :eek:

    The tip about using Hirschhornsalz (which is called "hjortetakksalt" or just "hornsalt" in Norwegian) as baking powder is very helpful... :)
     
  13. takao macrumors 68040

    takao

    Joined:
    Dec 25, 2003
    Location:
    Dornbirn (Austria)
    #14
    yeah and i hav to go out in the afternoon looking for such a cake or some similiar

    sadly i'm not at home thus i can drive into switzerland for a quick search ;)
     
  14. Queso macrumors G4

    Joined:
    Mar 4, 2006
    #15
    Yum. What a great idea.

    (If you'd asked this time last week I might have been able to help, having just got back from the Südtirol. Not planning to go again until next Christmas though :()
     

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