We have the remains of a hurricane passing over us, and I have lost my co-supervisor at work: I am stress baking tonight! Giving it up for a French Almond Cake, mainly because I had all the ingredients on hand.
We are simplifying things a bit, because I do not have a springform pan, and I am NOT greasing the bottom of a pie pan just to layer it with parchment paper and more grease! So.
You could probably give this a go with dairy-free, if you needed to, using melted coconut oil in place of the melted butter? If anybody gives that a try, message me and I’ll add in the edits!
FRENCH ALMOND CAKE
Ingredients:
3 eggs
1/2C sugar (regular granulated sugar)
1/3C milk
2t baking powder
A grind or two of sea salt
1t vanilla extract
2t almond extract
1/2C (one stick) butter
3C almond flour
For the top:
Sliced almonds
Powdered sugar
Preheat oven to 325. Generously grease a 9-inch pie pan.
In a large mixing bowl with a hand whisk (don’t use electric beaters), whisk eggs, sugar, milk, baking powder, salt, vanilla extract, and almond extract.
In a small bowl melt the butter in the microwave on low power. Set aside.
Measure three cups almond flour out. I measured them into another bowl, leveling off each cup as I measured it. Start adding the flour to the mixing bowl with the egg mixture, a handful at a time. After whisking a handful or two of flour in, add the melted butter. (You don’t want to add hot butter directly to the eggs, or it will cook them.) Continue adding flour until all is mixed together.
Use a spatula to turn the cake batter out into the prepared pan. Press the almonds onto the top. They don’t burn while cooking, really! I doubted that myself.
I baked the cake for 20 minutes before checking on it, then put it in for another 5. After 25 minutes, I covered it with foil to prevent the top from getting too brown (those almonds, you know, I was worried about the almonds). A knife inserted in the center came out clean for me after 30 minutes.
Let the cake cool. Seriously, this is a cake you want to let all-the-way cool. Dust with powdered sugar once it’s all the way at room temperature.
To veganize: 3 tbsp ground flaxseed plus 6 tbsp water, mixed well and let to sit a moment== egg replacer. Soy milk instead of cow milk. Earth Balance vegan butter. Have not tried but am confident it will work. Have ingredients for other treats on hand, going to do those recipes first.
ReplyDelete