Monday, 12 May 2014

Almond Cake

Can anyone say 'busy'? I haven't updated this blog for over a week! School, school, school.... I've practically been flying around the school, and since the dramas and plays are over, there's our finals coming up, and swimming has started (did I tell you I'm on the school team?), then I have to shadow teach, and... there's enough to fill an entire lecture.

With that, I didn't have time to bake or practice my hobbies, so for Mother's day, I made my mother an almond cake all sprinkled with icing sugar. I also used a layer of carrot cake, but that is totally optional. You can find that recipe here, from Allrecipes (if you do use this recipe, add an extra teaspoon of vanilla and brown sugar instead of white).


Ingredients
3/4 cup whole almonds
1 cup plus 2 tablespoons sugar
1/4 tsp. salt
1/2 tsp. almond extract
3 eggs
1/2 cup unsalted butter, slightly softened
1/3 cup flour
1/4 tsp. baking powder
Powdered sugar for dusting (optional)

Directions
Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter the sides of the cake pan and line the bottom of it with a round of parchment paper.

Place the almonds, sugar, salt, and almond extract in the bowl of a food processor and process until the nuts are finely pulverized. Add the eggs and butter, pulse to blend thoroughly. Add the flour and baking powder and pulse just until blended.

Scrape the batter into the prepared pan and spread it evenly. Bake until the cake is golden brown on top and a toothpick plunged into the center comes out clean, 35 to 40 minutes. Cool completely in the pan on the rack.

To unmold, slide a slim knife or spatula around the cake to release the sides. Cover the pan with a plate and invert both. Remove the cake pan, peel off the parchment liner, and turn the cake right side up. Dust lightly with powdered sugar before serving, if desired. Tightly wrapped, the cake keeps well at room temperature for several days.

Zoya :)

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