ALMOND CAKE & HAPPY HOLIDAY
In the back of my deep pantry I found several tubes of unused almond paste. I left the paste tubes top of the counter for several weeks to remind myself that I must make something that utilizes the paste! While surfing the site pinterest.com, I found an awesome cake recipe made out of almond paste, hence it took me another week to find the time to make it. So last night while Aleyna was playing with my neighbor’s daughter Mena upstairs, I took advantage of the free time I had. Once the cake baked and cooled, I sliced a piece and packed it as dessert for my husband. He calls me early in the morning and asks me why I packed him only one slice and not two or even three. I replied with, “I though you were on a diet!” His reply was, “from certain things you make not things that remind of me of Turkish baked goods!” Go figure!
Two Tarts state that cake is “a great wintery cake – very rich, buttery, almond-scented, and simple.” It truly is! Wishing you all a very wonderful and joyful Holiday Season! Hoping to see you all in a new & hopeful New Year!
Almond Cake with Caramelized Clementines
adapted from: Two Tarts
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 7 oz almond paste (a scant 1 cup)
- 1 + 1/4 cup sugar
- 2 1/2 sticks butter (1/2 lb + 4 Tbsp)
- 1 tsp vanilla extract
- 6 eggs
Butter a 9-inch round cake pan thoroughly and line the bottom with parchment. This cake tends to stick, so don’t skip the parchment step! Combine dry ingredients in a large bowl. In a food processor (or in another large mixing bowl if you’re up for a workout) whip the almond paste & sugar together until it’s in very fine pieces. Next, add the butter and beat it together with the almond paste and sugar until it is light and fluffy. Beat in the vanilla, then the eggs. Finally, add the dry ingredients in to the wet, bit by bit, until fully combined. Bake at 325 for 1 hour and 15 minutes. Let cool completely before turning out and slicing.
adapted from: Martha Stewart
- 4 peeled clementines, pulled in half then cut into thin half-moons
- 2 more clementines, juiced
- 1/2 cup sugar
Dissolve the juice and sugar in a sauce pan and bring to a simmer, then stir occasionally until the sauce reaches a golden caramelized color. Add the clementine half-moons and sauté until they’re coated in the caramelly glaze. Remove them to a serving dish, then spoon the warm sauce over slices of almond cake.