You might have notice in this particular post, I have “overused” the little silver cup in my photographs. I wanted to test and see how much I could stretch my imagination with this prop for a single post by keeping the cake the subject of each photograph and everything else secondary. chilled almond milk drunk cake yields: 10-12 servings ingredients a little extra butter and flour to grease the pan 1 1/2 cups all-purpose flour 1 tablespoon ground almond powder 1 teaspoon baking powder 1 teaspoon almond liqueur / extract 1 cup butter, cubed at room temperature 1 cup sugar 5 large eggs 1 teaspoon ground cardamom 1/4 cup slivered/sliced almonds 3 cups unsweetened almond milk 1/2 cup sugar 1. Preheat the oven to 350F. Gently grease and lightly dust a 9″ X 13″ baking pan with a little butter and flour. 2. Sift the flour, almond powder, and the baking powder twice and keep aside. In the mixing bowl of a stand mixer, cream the butter and the 1 cup of sugar together using the paddle attachment on medium-high speed. 2. Beat the eggs into the creamed mixture, one at a time till completely blended. Beat 4 tablespoons of the sifted ingredients to the creamed mixture each time, until all of the flour mixture is completely blended. 3. Fold in the almond powder, almond extract and half of the cardamom. Pour the cake batter into the prepared pan and gently spread the batter evenly with an offset spatula. Sprinkle the top of the cake with the slivered/sliced almond and bake for about 30 mins or till a knife comes out clean from the center. Remove the cake and let it cool to room temperature in the pan. 4. Heat the almond milk, rest of the cardamom and sugar till it comes to a gentle simmer on a low flame. Using a butter knife cut the cake in the pan into equal squares. Gently poke the surface of the cake with a fork to make holes for the almond milk to seep through. Pour the milk mixture on to the surface of the cake evenly and cover the pan with a lid and let the cake chill for at least 4 hours (8 hours is best) before serving. Serve chilled. Note: While sifting the almond flour, you may get a couple of tiny grains of ground almonds (depending on how fine you grind them) left back in the sieve, just toss them back into flour mixture. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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