Almond Cake

Friday, May 24, 2013

Do you ever have those days where you want to make something extra special, or a little gourmet, but can't find a recipe that you are actually capable or willing to cook?  I really like to cook, but find myself falling back to making our favorite brownies or cookies for special occasions, because they are easy and I know we will like them.   We had some friends on Sunday and I wanted to make something a little special and different, so Adam and I made this recipe from this fabulous cookbook.It was SOOO good.  Pretty rich, but tasty and light, with little bits of almond.  I loved every bite! 
Almond Cake: 
Cream: 
8 Tbs butter
3/4 cup superfine sugar (I put 3/4 cup granulated sugar in a food processor)
Beat in:
2 egg yolks
1 tsp vanilla extract
Add:
1 1/2 cups sifted flour (I sifted it through a large wire strainer)
1 tsp baking bowder
Add:
1/2 cup milk
1/2 cup ground almonds (Adam ground these up in the food processor after the sugar. We left smallish chunks, but if you want a smoother cake, you can grind them to powder.)
In a separate bowl, beat: 
2 egg whites
Fold stiff whites into the cake batter.  

Pour batter into a greased and floured 6" or 8" pan (I used a spring form).  and bake for 40 minutes at 350 degrees.  Let cool and remove from pan.  The original recipe suggests that you cut the cake into 3 layers and sandwich icing in the middle.  I was lazy and spread it on top.  

Icing: 
combine: 
2 Tbs butter
1 Cup Powdered sugar
1 Tbs milk
1 tsp vanilla extract

Spread icing over cake or slice cake into 2 or 3 horizontal layers and put icing in the middle!  
Enjoy!  




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