February 28, 2010

Adventures with Almond Flour, Pt. 1

Mission: Convert Almond Meal/Flour to Tasty Almond Cake
Status: Accomplished

A toothsome but measly slice of lemon almond cake from Recess inspired me to bake my own almond cake. For some reason it was somewhat difficult to find a recipe that neither included marzipan nor involved the use of an outrageous number of eggs...I saw some recipes that called for EIGHT eggs. I need those eggs for tomorrow night's dinner, thank you very much.

Finally I found a nice almond cake recipe on Serious Eats, made a few minor adjustments (butter instead of olive oil, a bit of extra almond meal, and yogurt in place of orange juice) -- and viola! A nice, moist and springy slice of almond cake is now sitting on a plate by my side, but fast on its way to disappearing into the depths of my digestive tract. Too graphic? My apologies.

This cake is refreshingly simple to make. If you're looking for a recipe that uses almond meal (but not your whole supply), this recipe uses a rational 1/2 cup amount and calls for a respectable number of eggs (3). Recipe follows.

Almond Butter Cake
adapted from Gina DePalma's recipe
1 cup flour
3/4 cup almond meal/flour
1 1/2 tsp baking powder
1 tsp salt
3 extra-large eggs
1 cup sugar
1/2 cup melted unsalted butter + 1 tbsp canola oil or olive oil
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup vanilla yogurt (you can use nonfat)
*For the glaze, just whisk 1/2 cup confectioner's sugar and 1 tablespoon of milk/buttermilk/soy milk together. Add orange or lemon zest if desired.

Preheat oven to 350° F. Grease a 8x8 square baking pan.

Mix the dry ingredients in a medium bowl.

Whisk the eggs and sugar in a large bowl. Add the butter and oil, extracts, and yogurt and whisk until smooth. Whisk or fold in the dry ingredients until the batter is thick and smooth.

Transfer the batter to the prepared pan and bake for 30 minutes, or up to 45 minutes.

Allow the cake to cool slightly and drizzle the glaze over the top before serving. The glaze will be pretty much invisible, but it really helps make this cake extra special.

1 comment:

Christine said...

I guess 3 is "respectable"...