Delightful five-minute almond cake
Sometimes it feels like I am making the same old meals, day after day. I search cookbooks and online recipes, but then I get lazy and go back to one of my usual dishes. When you have the same proteins to cook with – chicken, beef, pork and fish – and a family that is hesitant to try new things, you can easily get stuck eating the same old thing. I hate it.
I’m not what anyone would call an adventurous eater. I tried calamari (didn’t like it); draw the line at most wild caught meat; and can’t bring myself to try sushi. I will, however, try new spins on dishes with familiar ingredients and often am happy to find my new favorite thing.
Recently, Lucille Jacobs of Edna, gave two beautifully handwritten recipes to my son, Cory, for me to try. I was intrigued because I never had heard of either and they sounded delicious. One was for a popcorn cake and the other was an almond cake recipe.
I like almonds and really like almond flavoring. Perhaps that’s why I like Disaronno and maraschino cherries so much. Not necessarily together, I like one in a glass mixed with cola and the other on top of a sundae.
The name “Five Minute Almond Cake” intrigued me even more. After looking at the ingredients and directions, it seemed like a simple and hopefully tasty new dessert for my family. An added plus is that it makes a smaller cake, so you aren’t forced to eat it for a week.
It came together beautifully and smelled amazing while baking. Better yet, it tasted wonderful. Dense and rich, with subtle almond flavor, it would be perfect for afternoon coffee with friends, or brunch on a busy weekend.
I must say this cake was a pleasant surprise and I’m grateful Mrs. Jacobs sent me this recipe.
If any of you have a favorite recipe you would like me to try, just email it to me at chrislundstrom@hotmail. com. I’ll try as many as I can (as long as they don’t include wild caught meat) and publish them in this column. Please include contact information in case I have questions.
In the meantime, I hope you try this cake. I made it in an 8-inch rectangular pan and it fit perfectly. I think you and your family will enjoy it as much as we did.
5-Minute Almond Cake
1 stick butter
1 c. flour
1 c. sugar
2 tsp. almond extract
2 tbsp. sliced almonds
Powdered sugar for dusting after baking
Preheat oven to 325 degrees. Melt butter in glass bowl in microwave. Beat eggs and slowly add to melted butter and mix well. A
dd the flour, sugar, and almond extract and stir well. Spread evenly into small (8-inch) pie plate or cake pan and sprinkle sliced almonds on top.
Bake for 45 minutes or until golden brown and knife inserted near the center comes out clean.
Let cool, then sprinkle with powdered sugar.
Chris Lundstrom is just a normal person who loves to cook for her friends and family. Share your recipes and ideas with her at email@example.com.