Sunday, February 22, 2009

Butter Almond Cake, HTCE Anniv Edition, p.913

I needed a simple gluten free birthday cake to make with my granddaughter so I tried this recipe. There was no flour necessary, just ground almonds. I put them in the Cuisinart until they became "mealy" as instructed by Bittman.
I combined the butter and nut mixtures.
We beat the egg whites with sugar until they were stiff, combined everything in one bowl and then poured it into the prepared pan.
A word about preparing the pan. I had a 10" spring form pan ( one of the three Benjamin brought back from college!!) and put plenty of butter in before I sprinkled some flower all around. The parchment paper was a great idea. It made everything so easy to remove when it was finished baking.
It didn't come out as high as I thought it should have. It was really too thin to slice and make into a layer cake. Next time I will make two of them. After removing the cake from the spring form pan, I plated it and lined the sides with foil so that it would be easy to spread the ganache icing all around. Of course removing the foil got a little messy but I figured the decorations would cover any big mistakes. My granddaughter was able to sprinkle flowers and place the letters on the top. Not a bad job considering how uneven it was. The icing was a Chocolate Ganache, HTCE Anniversary Edition, p.920. It was perfect with the nutty almond cake!
Happy Birthday and Bon Appetit.

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