One of my goals for this year is to bake regularly (but I'm a little late posting) so I decided to make this Almond Cake from the book Pure Dessert by Alice Medrich. Because I have limited time and my focus is sometimes split, I wanted something quick and included ingredients I had already.
The recipe calls for an 8"x 2" cake pan but I had 9" pans or a 7" springform pan so I reduced the recipe by a third and used the 7" pan.
Definitely easy! All ingredients went into the food processor and in 10 mins I had batter, the hardest part was making the conversions.
Results....
Super moist, good almond flavour (despite not using almond extract which was part of the recipe) and great with tea! I think I might scale the sugar down a bit as I don't like my desserts too sweet but if I'm making it for others, it would be well received. Overall, a great little dessert to whip up for afternoon tea.
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| L: The middle seemed like it erupted, R: After sprinkling with icing sugar |
Paired with a Taiwanese black tea called Ruby Black that I had received several years ago as a sample. Surprisingly, the sample was still fresh! Ruby black tea (or Taiwan tea no. 18) is actually a tea cultivar that was developed in Taiwan by cultivating a Taiwan wild black tea with an Assam cultivar from Myanmar. Strong notes of cinnamon can be found upon first sip, followed by a sweet, malty aftertaste. Also, I think there were hints of dried fruit. It might not be for everyone but I thought it really went nicely with the almond flavour and the light astringency also balanced out the sweetness of the cake. Pairing with green tea could also be nice.
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| L: Dry Taiwan Ruby Black Tea leaves, Middle: Infused tea leaves, R: Taiwan Ruby Black Tea |
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