Scandinavian Almond Cake
I am behind, folks.
My camera is absolutely clogged with photos, and what do I do all day?
It definitely isn't sit around with my baby and watch episodes of Dr. Who (BBC revival yessssss!).
Whatever it is, it's definitely not blogging.
So I've made a new goal - clear out this camera, and get these recipes to the masses!
Blog blitz! One blog post a day for seven days! Think I can do it? Think I can?
I think I can.
Scandinavian Almond Cake (from Heidi's Copper Kettle)
This was absolutely delicious, even more than I expected. I thought it would be a semi-sweet, banana-bready type loafy woafy...thing. I even overcooked it, so I really thought it would be sort of mediocre. But it was so soft of crumb and with a sweet, gentle almond taste. I could have eaten the whole thing in one sitting. I nearly did.
1/2 cup butter
1 1/4 sugar
1/2 tsp baking powder
1 1/2 tsp almond extract
2/3 cup cream
1 1/4 cup flour
1/4 cup sliced almonds
Preheat oven to 350 degrees. Spray 4 x 8 cake pan with non-stick spray and fit a piece of parchment paper on the bottom. Sprinkle sliced almonds on the bottom of prepared cake pan.
Melt butter in microwave. Pour butter through a cheese cloth or tea strainer. Throw away milk solids. Let clarified butter cool.
Mix the sugar and egg together on medium speed until light and fluffy. Add the baking powder and almond extract. Mix in clarified butter.
Add half of the flour and mix well. Add half the cream and mix well. Repeat. Pour batter into prepared pan and bake for 50-60 minutes or until center comes out clean.
Let the loaf sit on a wire rack for 15 minutes then loosen the sides of the pan with a knife. Tip the cake out on to a pretty paltter and remove parchment paper Dust with powdered sugar.
Great with fruit salad!