If I knew you were coming I'd have baked a cake. CAKE PORN

[gfrancie]

Last week I saw this recipe in the NY Times. It sort of lingered in my brain. I bookmarked it and sort of slowly picked up ingredients for the cake. "Oh hey almond flour...I could make that cake." And this morning I realized I had everything on hand.



Mix eggs, lemon zest, vanilla and sour cream.


Flour, almond flour, sugar and baking powder/soda.


Tons of butter!


Combine flour mixture with more sour cream, butter AND the egg/sour cream mixture. Sour cream is very important.


Let's put the batter into the greased/floured/parchmented pans. Put them into the oven and plan a revolution, have an affair with the milkman, take up drinking.


All done. Let it cool. Think about life. Make brownies. Which is what I did.


Let's make frosting! Whisk sugar and egg whites together. So talk about luck. I had the exact number of egg whites in the freezer. I am a person who hoards and saves all kinds of things in my freezer. Everything comes in handy at some point. (and hey a chance to use my sexy double-boiler of doom)
Once the sugar has melted and reaches a certain temp. You break out the hand-held mixer and have a party. I added plenty of cinnamon and instead of sherry I used frangelico. I liked the flavor better. Then I added a whole lot of butter.
FROSTING!


Filling! Here let's taste this to make sure it tastes all right. It does. Better taste some more.


Then some more frosting. Frost frost frost.


OMG it is a cake! We should try some shouldn't we?


A slice of cake. And it was moist, delicious and the frosting was really good. Excellent buttercream. NOM NOM NOM CAKE.

FIN

Comments

[lesbiassparrow.livejournal.com]

Wow that looks good. NOM NOM NOM. Why can't I nom through the screen? Whhyyyyy?

[gfrancie.livejournal.com]

The scientists need to work on that form of technology.

[photosexual.livejournal.com]

This looks too advanced for me (mostly in gear yet to attain - mixers and cake pans, really...) but I'll be saving it for when I feel adventurous with a cake - or after I've made one the meticulous text-book way and feel like I know where I can wing it.

[gfrancie.livejournal.com]

It might be a little advanced for what you may want to attempt, but hopefully it will give you the basic idea of cake-making. Cake is pretty forgiving once you know a few tricks and the chemistry.

[photosexual.livejournal.com]

The most I remember about cake making as a kid was when my mom would send us outside or make us PROMISE to not run or jump or throw things, lest the oh, so delicate cake 'fall' in the oven, and flatten out to be a limp pan of dough. I always thought she was nuts. Or that having a cake fall would be comparable with the end of the world.

I was browsing the potentially easy/beginner baking books the other day. Haven't found one yet that's gonna be easy enough that reading it clicks and makes baking intuitive yet. But there's a lot of baking books yet to see.

[gfrancie.livejournal.com]

Yeah that was mostly to get you out of the house or be quiet for a few minutes.
You only have that issue with souffles.
I like her approach that -that is pretty clever.

[jess-faraday.livejournal.com]

::drool::

Sorry. Let me clean that up.

[gfrancie.livejournal.com]

*hands you a moist towelette*

[ingopixel.livejournal.com]

the oher day i saw this recipe in the ny times (http://query.nytimes.com/gst/fullpage.html?res=9C07E0D9123EF93AA15757C0A96F9C8B63&partner=rssnyt&emc=rss) and tonight my husband made it for dinner. it was good.

[gfrancie.livejournal.com]

That does look like good stuff. Simple but very satisfying.

[ingopixel.livejournal.com]

it was deceptively hearty. mmm, soggy bread stew!

[jillbutt.livejournal.com]

The cake looks beautiful! What do you use almond flour for?

[gfrancie.livejournal.com]

Usually tarts and things.

[rat-kitten.livejournal.com]

This looks perfect for my mother's birthday cake in July -- she loves almonds, plus I bet that Drambuie would work nicely in the frosting. And she loves loves loves Drambuie. Now, I just have to find almond flour...

[gfrancie.livejournal.com]

Do you have a Trader Joe's near? They tend to carry it.

[kitchenwitch.livejournal.com]

*drools on keyboard*

[gfrancie.livejournal.com]

Time to make cake!

[emmabovary.livejournal.com]

Like in a magazine! Beautiful!

[gfrancie.livejournal.com]

And the mess is hidden out of sight! Like in a magazine!

[bliss-street.livejournal.com]

Really nice photos!

Cake looks good, too.

[gfrancie.livejournal.com]

Thank you. I really have no idea what I am doing with our camera. I play about with it like a monkey. "hey that looks good."

[scream4noreason.livejournal.com]

Oh that looks good. I would love to see your perfect Brownie recipe sometime. I experimented with them lasty winter and got so fat. I was the only one home so had to polish off the experiments myself.

[gfrancie.livejournal.com]

I really don't have a perfect brownie recipe. I just make whatever seems like fun at the time. My Mother's favorite brownies are from the back of the Baker's chocolate box, so if I make those, she is in heaven. (they are a bit too grainy for me.) I like trying new brownie recipes fairly often.

[rebeccmeister.livejournal.com]

YESSSSSSSS!

I love making cakes. And I love this post. I need to make a nice cake-stand for myself, though. Hmm, another ceramics project. Shocking.

I find it a little odd they had you beat the butter into the flour/sugar mixture, but I suppose if it had enough almond flour, it would stay tender.

[gfrancie.livejournal.com]

I need one of those cake decorating stands next.
It worked strangely enough for what they wanted. I have seen that approach in a number of cake recipes.

[nurit.livejournal.com]

Hey, how did the almond flour work out? I bought some over at Trader Joe's and haven't used it yet. Was going to substitute some of the regular flour in oatmeal raisin cookies.