#157 Almond cake
Good morning! How are we?
I just heard someone refer to now as late Summer and on Tuesday morning I caught a whiff of autumn in the air. I just walked to the Co-op sans coat which was an error - I’m now cold. I crunched through a carpet of leaves on the way there and I bought a 2 pint of milk - the purpose of my trip - with a use-by-date of the 1st of September. Altogether this seems like very chilly, ‘nearly time to get the big-coats and fleeces out’ gloomy news.
I know I shouldn’t be getting ahead of myself but I’ve got that feeling you get on the last full day of a holiday, like ‘oh god this* has been so perfect, and now it’s nearly over which means I’m going to have to return to reality again VERY soon’… humph.
*in this case ‘this’ refers to bright jolly spring/summer.
On a lighter note, and talking of holidays still, my weekend away visiting family was delightful, don’t get me wrong, hard at times - I find leaving my nest quite challenging - but SO worth it.
I got to see my superwoman sister and tiny nephew who is just so scrummy, I’m not biased, of course!! He’s the happiest most handsome bean, with a penchant for cars, balls and food, (I’m v.supportive of his interests, as you can imagine!!!). And spent lots of time with my uncle and aunt, we went to see the Red Arrows in action at Eastbourne (did I tell you that my uncle was one once - leader in fact - Red ONE! This is my favourite fact to tell people, so I’m sure I must have mentioned it before, forgive me for repeating myself if so, I’m just v.proud) and watched lots of Golf. We walked - 30,000 steps one day!!! - and talked, we ate good food, and drank good wine, and it was all VERY lovely.
OH AND… I’m still gently patting myself on the back for successfully pre-scheduling that newsletter last week - should probably do that more often, just because I can!!
Since we’ve been back I’ve felt a little (ok, a lot!) flaky, flat, untethered… you know how much I struggle with change!!!
Nevertheless, I’ve desperately tried to reestablish some sort of routine in the past couple of days; little bits of work here and there, chores, a food shop and whatnot. And I’ve thoroughly enjoyed some gentle kitchen pottering; mainly replaying recipes of old; my perfect Vicky sponge style cake - here with raspberry jam instead of blueberry, ciabatta rolls (but with some wholemeal subbed in), banana bread cookies (this time with brown butter and dark brown sugar - SO banana-y!), and almond cake (this week’s feature recipe below), nothing too fancy just supercharged comfort.
You’ll also be glad to hear that I have some quality BITS to share with you below (so much fun!!)
THIS WEEK’S BITS*
(*random moments, insights, things I think you need to be aware of!!)
A reminder to one and all: if you consumed beetroot last night, it is most probably the reason why your wee is a shade of pinky-orange, and it is not in actual fact a sign that death is imminent.
Let this also be a reminder to eat more beetroot because, that stuff is bloody lovely, and I forget about it, why? It also happens to be full of healthful-ness which is a satisfying bonus.
And corn, it’s in season and obviously excellent in just about every way, don’t miss out on it - also this sweetcorn custard tart sounds/looks sublime, don’t you think?
Apple news: PALS, WE DID A THING… remember I told you about our apple tree and the promising ‘crop’ we had in store? Well, just look at our first born (below)! SO perfectly green, shiny, and apple-y? Having longingly admired it for several minutes, I peeled it, chopped it up and cooked it with a teaspoon of sugar, a pinch of lemon zest and a squeeze of juice, and it was utter perfection.
Less fun apple news: the non-edible producing apple trees on our front lawn are shedding around 1 apple every minute and I’m wondering whether I will ever stop picking up rotten apples.
Farmyard tales - if you have or know a tiny human, you must buy them this book, actually, I’d argue that big kids, (that’s you!) should read it too, it’s the most heartwarming, brilliant read! N.B. spot the little yellow duck!
Coconut Aero… discuss? I’m a coconut lover so I feel the need to sample this.
I wasn’t ready for this because it seems earlier than in recent years but Bake Off is back already… a week on Tuesday!! So soon! Such fun in store! Also, I am slightly HORRIFIED to think that it’s been about twenty billion years since I was on it… (6 is it now?). It feels like yesterday!!
Cheese (specifically: Comté, Cornish Yarg, Manchego, Brie) and Peter’s Yard sourdough crackers. You need to have this delicacy for dinner one evening with those posh Italian Nocellara olives and Mano Masa salt and pink peppercorn crisps, a few other dippy bits too if you wish, but don’t go too elaborate - the cheese needs to be the focus - enjoy with a glass of Chardonnay. Exquisite.
Belazu snack mix - specifically the Rosemary one. I’m criminal and steal all the giant corn first (a bit like stealing all the fruit and nut from Fruit and Fibre first, tell me I’m not the only one who does this?), which makes me wonder why I don’t just buy giant corn… anyway, I digress, my point is that this mix is elite. TRY IT!
Odysea EVERYTHING, I love their stuff, the feta, the beans, the olives, all divine! I have my eye on this Greek yog … I’m yet to try it but my oh my, it looks superb.
Skies graffitied with kisses - I take this as a sign that those that we’ve lost are sending good vibes and love from above!
This is a gorgeous read about patience and waiting and failure and perseverance, the will to keep trying, to never give up, specifically in the context of photography here, but I think we can all learn something from it, I certainly found it an illuminating read!
Sapiens - have you read this book? If not, I highly recommend it, I’m trying to read it for a second time as it’s been a while since I last did. Besides being utterly fascinating - an education!! - I find it puts a lot of things that I worry about into perspective.
Right, I think that’s you up to date!
Have a WONDERFUL Sunday, so much love, and massive hugs!!
Steph X X X
Almond cake
Three major factors prompted the development of this cake. Firstly, I was HEAVILY influenced by a bunch of wizards* on the internet who I’d seen showcasing the magic of a simple almond cake and I felt compelled to have a go myself.
*Nicola lamb, Benjamina Ebuehi, Edd Kimber, Ottolenghi, Chez Pannise- thank you!
The second thing that spurred me into making this cake was that I just REALLY fancied a simple slice of cake - the type that delivers everything you need in terms of flavour, texture, comfort, but requires little brainpower and doesn’t have too much going on - it needed to be effortless style, sophistication and YUM (technical term); Kate Moss in cake form, know what I mean?
Finally, I didn’t really intend on sharing the recipe but having posted a few snaps on my online scrapbook ‘notes’, I realised that almond cake was something that people are passionate about!!! So, owing to popular demand, you now have almond cake to try yourselves.
Now, I don’t want you to be fooled into thinking this cake is particularly groundbreaking. It doesn’t deviate drastically from a simple pound cake in terms of its make up - a little less butter, a touch more sugar and obviously the inclusion of ground almonds in place of some flour - but somehow it SEEMS elevated. The crumb is velvety-soft, moist, and the perfect balance of light fluffiness, and reassuring denseness.
Despite its unassuming appearance, it’s packed with almond flavour, and a splash of vanilla contributes an extra layer of sweet, creamy warmth. It FEELS decadent but really, it’s quite simple.
I suggest using a food processor to prepare the batter as it comes together very quickly and effectively that way. And I would urge you to use higher quality ingredients for best results- given that there isn’t a huge amount going on in terms of ingredients, it’s worth using the good stuff to ensure optimal flavour and texture- good vanilla bean paste and proper almond extract, lovely butter, happy eggs - you know the drill.
Once prepped, it simply needs to cool (don’t be put off by a slightly gnarly top) and then it’s liberally blanketed in icing sugar (this is a fundamental element!!) before slicing and serving in wedges.
Enough chit chat - let’s bake! I hope you like it!!!
