It’s the week before Easter and I still can’t decide if I should make this almond cake or something else. The cake is airy, with a almond aroma paired with a delicate orange flavor. It’s only 2 days of holiday so I don’ t want to prepare too much food. We prefer to eat normally, just a bit on the splurge side, and not to waste or throw away leftovers.
Almond cake and other recipes
With so many amazing recipes I could make, I’m not able to decide. I want to have a bit of all and I enjoy making each recipe. I’m torn between traditional Polish babkas infused with rum syrup , a Romanian type of sweet bread with cheese and raisins (I fall in the “love them” category ) called “pască“, another batch of gooey brownies, profiteroles (which I’ve been craving for some time) or this almond cake. Definitely the almond cake is the easiest and quickest one to make. In addition, I think it’s quite in theme with the Easter holiday.
Perhaps you’re better at deciding then I am. When faced with such options, I sometimes cave in make two desserts instead of one.
Apart from desserts, which will obviously be my part, we have already chosen the rest of our Easter menu. We’re going to enjoy some delicious deviled eggs, smoked salmon pate, żurek soup and slowly roasted lamb. I’m drooling already. Especially when I think of the delicious salmon pate, smeared on fresh soft bread or salty crackers. The zurek will be prepared by my significant otter, as this is his specialty and I love to see him in the kitchen. He has this calmness about himself when he cooks, a trait that I lack completely .
Except for cooking and eating, for sure we’ll have a walk by the beach. It’s getting sunnier and warmer, most days cause this is still the north of Poland , and the waves of tourist haven’t arrived yet. It will just be us, the swans and seagulls.
I’d love to hear your Easter plans and maybe send me some pictures of you amazing dishes .
200 grams butter, cut in cubes, at room temperature
1 cup (200 grams) granulated sugar
4 eggs, divided, at room temperature
1 cup (100 grams) almond flakes (reserve 3 tbsp to decorate the cake) or almond meal
1 teaspoon (5 ml) pure almond extract
zest from 1 orange, finely grated
juice from 1 orange (aprox 100 ml / 6 tablespoons)
3 tablespoons (45 ml) milk
1 cup + 2 tablespoons (175 grams) flour, sifted
1 teaspoon baking powder
Pinch of salt
Yields a 23 cm cake
- Using the mixer, beat the butter with the sugar until light and fluffy, for about 3-4 minutes. It’s important that the butter is soft, so it can easily mix with the sugar and become fluffy
- Add the egg yolks one at a time and mix after each addition until well incorporated
- In a food processor, finely chop the almond flakes
- Add the finely chopped almond flakes, almond extract, zest, orange juice and milk over the butter and yolk mixture
- Whisk the flour with the baking powder and pinch of salt and add it over the rest of the batter. Mix everything until just incorporated, not longer
- At this point, pre-heat the oven at 200 degrees Celsius
- Separately, beat the egg whites with a pinch of salt, until it forms stiff peaks. Add the 1 tablespoon of sugar and beat until stiff and glossy, almost like a meringue.
- Add 1/3 to the batter and mix gently with a spatula, not with a mixer. Add the rest of the egg whites in 2 addition and slowly incorporate in the rest of the batter.
- Grease a 23 cm cake tin with butter, dust with flour and remove any excess flour that hasn’t stick to the butter (or use baking paper ). Pour the batter and top with the rest of the almond flakes
- Bake the cake at 180 degrees Celsius for about 25 minutes, then decrease the temperature to 150 degrees Celsius and leave it for 20 minutes longer . Leave the cake to cool down with the oven door open.
- Slice and serve
All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.