Hello Friends!
We are back to baking. This time it's another challenge that has motivated me to walk away from my computer and whisk and spoon cake batter into a pan.
As you'll recall at the end of March I dedicated close to seven hours to create the Orange Tian. Last night's marvel mixed up in one bowl in less than, I'm not joking, five minutes. And it was delicious.
Soft in the middle with vanilla and almond scents, it was as comfortable as a handknit scarf. Love and kindness should really be the name of this cake. It isn't fussy like a bold and brassy cake and it showcases a simple kindness like holding open the door for someone or buying the coffee of the guy behind you in the Starbucks line.
Those simple kinds of kindness are what make a day pleasant. Lovely to be on the receiving end, but the doing part is what makes your brain expand.
So...if you know someone who could use a small boost in life, this cake is the way to go. Try it, you'll see. And if you share it, you'll get to taste it, too. Delish.
Thank you
to Nancy of The Dogs Eat the Crumbs who selected Swedish Visiting Cake on page 197.
We are back to baking. This time it's another challenge that has motivated me to walk away from my computer and whisk and spoon cake batter into a pan.
As you'll recall at the end of March I dedicated close to seven hours to create the Orange Tian. Last night's marvel mixed up in one bowl in less than, I'm not joking, five minutes. And it was delicious.
Soft in the middle with vanilla and almond scents, it was as comfortable as a handknit scarf. Love and kindness should really be the name of this cake. It isn't fussy like a bold and brassy cake and it showcases a simple kindness like holding open the door for someone or buying the coffee of the guy behind you in the Starbucks line.
Those simple kinds of kindness are what make a day pleasant. Lovely to be on the receiving end, but the doing part is what makes your brain expand.
So...if you know someone who could use a small boost in life, this cake is the way to go. Try it, you'll see. And if you share it, you'll get to taste it, too. Delish.
Thank you
to Nancy of The Dogs Eat the Crumbs who selected Swedish Visiting Cake on page 197.
This cake is so nice and simple to mix up, isn't it? I'm glad you enjoyed this dessert!
ReplyDeleteI loved the images in your post - this really is as comfortable as a handknit scarf, and it practically oozes "welcome". What a bonus that it's so easy, too, right? Thanks for baking along with me this week.
ReplyDeleteI want a recipe for a lovely heavy and most almond marzipan cake. Do you have one?
ReplyDeleteThis looked like it - but if it is almond scented, it is not it. I am sure it is good - and looks great... I am looking for this if you have it.
:)
valerie
Valerie,
ReplyDeleteI'd planned to bake this cake and then post about it, but it looks like it's going to be a few days before I can get to it. I've just got revisions back from my editor and I'm snowed under on a hot day! I wish it were easier to see the computer screen while sitting in the sunshine. As for the cake. I scoured all of my recipe books and I think I found a cake that may be what you're looking for. It has the uninspiring name- Almond Cake- but we won't let that get in our way. It's from Moosewood Restaurant Celebrates. (I've never had a Moosewood dessert fail!)
Batter:
8 ounces almond paste (they recommend against marzipan, because of the added sugar but you could adjust the sugar added).
1 cup unsalted butter, room temp.
1 cup sugar
5 eggs (clearly this will be dense, exactly what you're looking for)
1 teaspoon vanilla extract
1/2 cup milk
1 cup unbleached white pastry flour
Oven at 350. Butter and flour a 9 inch cake pan.
Cream together almond paste, butter and sugar. Add eggs and vanilla. Beat well. On low, add milk and flour, mixing until just combined.
Bake until a toothpick inserted in the center comes out clean. 50 minutes. Coo for 20 minutes. Serve. The recipe suggests serving with whipped cream and peaches. Strawberries are cheap right now. And with a little balsamic vinegar drizzled on them, taste fresher than they really are! If you decide to try it, let me know how it turns out. Mar'ce.
Recipe: