Just thought I would share a lovely little almond cake recipe that is divine with berries! More recipes to come . . . .
ALMOND CAKE
325°F 50 minutes
10 tablespoons unsalted butter, softened
1 ½ cups sugar
1 ½ cups flour
2 tablespoons milk (or orange juice)
pinch of salt
3 large eggs
1 teaspoon almond extract
(grated zest of one orange, optional)
Preheat oven. Butter and flour a 9-inch round cake pan. In a large bowl cream butter and sugar until fluffy. Add flour, alternating with milk, in two additions. Add salt. Add eggs one at a time, beating well after each. Stir in almond extract and orange zest, if using. Pour into prepared pan and bake approximately 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool on a rack before removing from pan. Dust with powdered sugar to serve.
Variation: Orange almond cake. Use the orange juice instead of the milk, and add the orange zest with the almond extract.
325°F 50 minutes
10 tablespoons unsalted butter, softened
1 ½ cups sugar
1 ½ cups flour
2 tablespoons milk (or orange juice)
pinch of salt
3 large eggs
1 teaspoon almond extract
(grated zest of one orange, optional)
Preheat oven. Butter and flour a 9-inch round cake pan. In a large bowl cream butter and sugar until fluffy. Add flour, alternating with milk, in two additions. Add salt. Add eggs one at a time, beating well after each. Stir in almond extract and orange zest, if using. Pour into prepared pan and bake approximately 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool on a rack before removing from pan. Dust with powdered sugar to serve.
Variation: Orange almond cake. Use the orange juice instead of the milk, and add the orange zest with the almond extract.
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9 comments:
Lisa, this is gorgeous! I just want to sit in that chair and eat the whole dang thing. What a perfect Spring/Summer cake. Looks moist, light, fluffy and, of course, a bit SINFUL.
Lisa the cake looks absolutely fabulous. Love your pics and it is so my kind of cake. Hope all is well.
We are in the middle of winter here, but this is on for the weekend. Delicious.
Ann - you know, I do believe the two of us could make short work of it! It it my fall-back for all kinds of berry shortcakes, etc. The butter makes it light in the mouth, but then you realize that it's WAY richer than you thought . . . .
Kim - thanks! yes, it does seem like your kind of cake - it kind of reminded me of your caramel cake, without the topping of course. :)
Nina - thanks for stopping by! The cake would be wonderful with your berry compote!
Lisa, I'm trying to decide what's more beautiful...the cake or the backdrop of your yard?
Nice touch with the dessert wine!
Delicious recipe! Plus it looks gorgeous in your garden with those lovely flowers.
I love simple cakes and this definitely meets that in all departments.
Very nice recipe and wonderful presentation. I'll link you to my readers today!
Peter - thanks! a little homemade reisling . . . .
Christie, Rose, feather - thanks for your kind comments! hope to see you again!
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