Simple, easy to make almond cake poured into six small Nordic-ware cake pans, just the right size for individual cakes. Anticipating the problems of sticking in these cool pans, I could beef up the orange drizzle and make it more of a translucent glaze if the fancy bits don’t come out of the pan perfectly.
The resulting cake had a nice minimally moist and distinctive crumb. Texture matched the taste, which was nutty and not too sweet – could be a breakfast coffeecake. Glaze is light and just enough although I didn’t attempt to cover the missing bit. I high-graded the cake to give as a birthday gift.
The batter rose well but I should have left one inch from the top free of batter. My further changes will be less regular flour – 75 grams instead of 125g, and 1-4 T of yogurt or brandy, or of fruit jam as the Malva Pudding recipe I was reading suggested. I think the cake could be slightly more moist. The 1-4 T can be determined as I finish the batter. The right batter density, at our altitude (7,200 ft), should be slightly thinner than normal cake batter.
The Recipe
The Ingredients
- 125 g. all purpose flour (75??)
- 150 g. almond flour
- 20 g. flaxseed
- 3 eggs
- 75 g. turbinado sugar
- 1/4 t. baking powder
- 1/2 t. salt
- 175 ml. of milk (? T. yogurt, brandy)
- 15 g. melted butter
Procedure
- Mix flours, baking powder, salt, 3 egg in the center and mix well.
- Mix in 175 ml of milk (mix yogurt into this). I included the leftover brandy from snifter.
- Quickly mix in the melted butter
- Bake in Nordic-ware (thoroughly buttered) at 350 F for 25 minutes.
The Glaze
The glaze was made from the juice of one large orange and 2 T of honey melted and reduced. Some of the orange meat remained and I didn’t strain it. This glaze was poured warm onto the cool cakes that did have a little trouble releasing from the pan (butter more & flour the mold, refrigerate)
Almond cake in the Nordicware pan, cooling, suspended in hopes each one will drop out.