Friday, December 18, 2009

Almond cake topped with a fruit cocktail

Brewed a strong cup of coffee, donned on my apron (this time I got a nice colorful one from my mum..felt like a real time chef..) and I was ready to bake a birthday cake for my mother-in-law. While she gets going with her famous Mutton biriyani, raita, pappad and pickle, I'm surprising her with a cake baked with love....
Thought I send in this for the event Show me your cake hosted by Divya Vikram.

Flour - 1cup
Baking powder - 1tsp
Castor sugar - 1 1/3cup
Almond paste - 3/4 cup
Salted Butter - 250gms
Eggs - 6 large ones
Vanilla Extract - 1tsp
Almond essence - 1tsp
Fruit cocktail - 1 Can (small)
Icing sugar to sprinkle

For the syrup:
Open the can and do not drain the liquid. Empty all the contents into a non stick saucepan and over low flame lightly heat it infusing the cocktail with a 1tsp of lemon juice, 2-3 cloves and a stick of cinnamon. When the cocktail is warmed through, take it off the flame and leave it to cool.

For the cake:
Blanch and peel the skin of the almonds and grind to a fine paste without water and keep aside. Beat the eggs separately and keep aside.Sift the flour and baking powder and keep that aside too.
Preheat the oven to 170 C. Grease the cake tin and flour it. In a food processor, process the sugar and almond paste for about 3 minutes so that the paste is further made fine just incase it was not ground well. Then add the butter and process till the batter is nice and fluffy. Through the funnel drizzle in the beaten eggs little by little. Then add the vanilla. Next comes in the sifted flours till it is all incorporated well. Pour this into the prepared cake tin and bake for about 35-40 minutes.

Baking time so depends on the kind of oven you are using so just check in on your cake at the end of 35 minutes with a toothpick or skewer till the it comes off clean. This cake is absolutely moist and can be kept outside for storage. After the cake has cooled down, sprinkle with icing sugar.
Just before cutting the cake, spoon the fruit cocktail right in the center of the cake and moisten the cake with the syrup. Or else you could slice the cake and serve the fruit cocktail and some good quality vanilla ice cream side by side.

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