September 20, 2010

Adventures With Almond Flour, Pt. 2

We sit beside people who show us wallet pictures of their children. "Sont-ils si mignons!" I say. My husband constructs remarks in his own patois. We, us, have no little ones. He doesn't know French. But he studied Spanish once, and now, with a sad robustness, speaks of our childlessness to the couple next to us. "But," he adds, thinking fondly of our cat, "we do have a large gato at home."

"Gateau means 'cake,'" I whisper. "You've just told them we have a large cake at home."
This passage is pretty funny, no? Personally, I think we could all do with a bit more homophone humor in our lives. Reading this also inspired me to bake.

I'd take an almond gateau over a gato, any day. Last February, I made a light almond cake with a thin, delicate glaze (Adventures With Almond Flour, Pt. 1). Finally the second installment is here, and this time, it's a denser almond blueberry loaf cake drizzled with a thick buttermilk glaze.

Almond Blueberry Loaf with Buttermilk Glaze
2 1/4 cups flour
1/4 cup almond meal
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
2 eggs
1/2 cup buttermilk
6 tbsp vegetable oil
1 tsp vanilla extract
1/2 tsp almond extract
1/3 cup jam (I used apple cinnamon)
1/2 cup blueberries

Grease and flour a loaf pan. Preheat oven to 350°F.

Mix flour, almond meal, brown sugar, baking powder, and cinnamon in a large bowl. In a medium bowl, whisk together the eggs, buttermilk, oil, extracts, and jam. Add the wet ingredients to the dry ingredients. Fold in the blueberries last. Transfer the batter to your prepared loaf pan and bake for 1 hour.

While that's baking, whip up the glaze.

Ingredients for the glaze:
1 cup confectioner's sugar
1-2 tbsp buttermilk (adjust according to desired thickness)
1 tsp vanilla extract

Simply whisk everything together, increasing or decreasing the amount of buttermilk according to how thick you want your glaze to be. Once the cake has cooled, drizzle it with glaze and dig in.

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