A Walk through the Ballero Street Market

The 1,000 year old Ballaro Market is a vibrant fusion of Italian-Arab flavors. Located in the Albergheria district of Palermo, 

tables are stocked with 
salted cod, 

  

 fresh bags of cumin and curry, mounds of ricotta,

sacks of chick peas & pasta, fresh garlic, blood oranges, lemons & liquors.

Resembling an eastern souq, the best way to experience the Ballaro is to eat your way through it… 

Below is a recipe for a simple lemon almond cake inspired by the Ballaro's abundance of citrus and Marcella Hazan's fine taste... I serve it with fresh whipped cream and berries.

Ingredients:

6 ounces, shelled, unpeeled almonds (about 1 ¼ cups)
3/4 cups granulated sugar
5 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tarter
zest of one lemon
3 tablespoons plus 1 ½ teaspoons flour
butter or oil for greasing the pan

7-inch round springform pan

Preheat oven to 350°F. Generously spray the pan with Pam.

Put almonds and sugar in a food processor and pulse to grind to a fine consistency.

Beat the egg whites with the salt and cream of tarter until they form stiff peaks.

Sprinkle the ground almonds and the grated lemon peel over the egg whites, a little bit at a time, folding them in gently but thoroughly. The whites may deflate a bit, but fold carefully so as to keep as much volume as possible.

When the almonds are nearly incorporated, gradually shake the flour through a strainer over the mixture, continuing to fold it in as you go. Stop as soon as all the dry ingredients are mixed in.

Pour the batter into the pan, and gently spread it evenly around. Bake for 25-30 minutes Test the center of the cake by piercing it with a toothpick: if it comes out dry, the cake is done. If it does not, bake a little longer.

Let cool on a rack. After about 20 minutes, unlock the pan and loosen the cake from he bottom. Cool completely.