I know this isn’t a food blog, but thought I’d share a pretty stellar cake recipe I found last night. It has six ingredients, and can be made in under 20 minutes with around 50 minutes of baking time. The up front process is probably even faster if you have a food processor. (Mine is still packed away in boxes, waiting for after the kitchen is finished).
A few weeks back I’d agreed to make something for a colleague’s baby shower at work. She’s French, and since that part of the world makes SUCH amazing cakes, we thought it only fitting that we try and stick to that as a theme. My baking is shaky – sometimes everything turns out perfect, and other times it’s a ‘tastes great, looks terrible’ kind of situation. So I scoured around for an easy almond cake recipe, and settled on this baby.
I chose to top the cake with blueberries, strawberries and a sprinkle of icing sugar (little red white and blue, for the French flag!). I also had a pot of clotted cream on the side for those who wanted to add some extra calories to the mix but really, it wasn’t necessary because the cake was so moist.
I’d definitely recommend either lining your pan with wax paper or using a spring-release pan – the cake is REALLY sticky and could be a nightmare to get out in one piece.
Click here for the full recipe. And apologies I didn’t get any photos of the finished product – it was gone before I could snap them! Always a good sign. 😉 Massive thank you to Nigella for helping me convince my work mates that I’m a decent baker. This one will definitely be going in the recipe book for future use.