A very moist almond-flavoured cake with sugar topping. Have it simple or enjoy with freshly whipped cream and raspberry sauce.
14th June. 3 years and 1 month. The days are passing so fast, and another week is moving toward its end and I have still not managed to make the most out of the time I had, if anything at all. It is quite scary actually to think about it. The summer weather is everything but how a summer weather should be. After all, we are in Norway. It is almost obligatory to wear a jacket here all year around with the exception of around two weeks all in all were the sun smiles brightly also here in the north.
Today, I am tempting you with another French classic. It is an almond cake which I tried for the very first time a little while ago from the book "Cakes and Cake Decorating" by Rosemary Wadey. It is for sure my favorite baking book, a real old treasure. This book contains some of my favorite and best recipes.
This cake is very delicate and has a different texture, more like something between a cake on the edsges and a firm pudding in the centre. The eggs and ground almonds makes it really moist and results in a delicious almond cake which is served best lukewarm accompanied with whipped cream and raspberry sauce. This soft and nutty almond cake makes great company to tea and coffee.
Sometimes you wish to could hold on some moments forever. But noone can hold on the time, because it will run out of your hands just like sand no matter how tight you try to grab it. Life goes on, but memories can sit deep in your heart.
“For some life lasts a short while, but the memories it holds last forever.”
- Laura Swenson
Makes about 4-5 servings
I n g r e d i e n t s
100 g butter
150 g sugar
3 eggs, large
75 g almonds, ground
40 g all-purpose flour, sifted
almond essence (optional)
caster sugar / icing sugar for sprinkling
Grease an 18 cm / 7 inch deep sadwich tin or springform pan and grease the bottom and sides with greased/waxed paper
1. Cream the butter until very soft
2. Beat in sugar until the mixture is light and fluffy
3. Beat the eggs in one at a time, following each with a little of the ground almonds
4. Fold in the sifted flour and add a few drops of almond essence
5. Turn the mixture into the prepared tin
Bake in the centre of a moderate oven at 180 C / 350 F / Gas Mark 4 for about 50 minutes or until golden brown and firm to the touch
Turn onto a wire rack, sprinkle with caster sugar or icing sugar and leave to cool
Serve semi-warm with a dollop of whipped cream and raspberry coulis!
French almond cake..
Serve with freshly whipped cream
and raspberry sauce!
