It is so difficult to go back into my blogging mojo after being away from my blog for so long. My sister and I just got back from our vacations and man; we did enjoy ourselves very much. I never thought I get to visit so many beautiful places in such a short amount of time especially Yellowstone National Park at Wyoming . Carlos and I drove past this state during our cross country trip but we didn’t stop to do any sightseeing as we were rushing for time. I am glad I get to visit it this time around. If any of you have a chance, please do visit this place. You will never regret it.
Anyway, back to this cake. I baked it some time ago and only get to post it now. I like the tight crumbs texture with a light hint of lime of this cake.
Ingredients:
226 gram butter - room temperature
200 gram sugar
200 gram flour
4 eggs
100 gram almond meal/powder
2 tsp baking powder
½ tsp salt
4 tbsp of milk
1 tsp lime zest
2 tsp pure vanilla or 1 tsp almond extract (I used vanilla as I am not a fan of almond extract)
Some sliced almond for garnish
1. Combined flour, almond meal, salt and baking powder. Mix well and set it aside. Line and greased an 8” x 8” square pan. Pre-heat oven to 350 degree F.
2. Cream sugar and butter until light and creamy. Add in the eggs, one at the time and beat until well combined. Add in the zest, vanilla or almond extract. Mix until combined,
3. Turn down the mixer to low speed, and add in the flour mixture and lastly the milk. Mix until combined.
4. Pour batter into the baking pan, spread it evenly. Sprinkle with the sliced almond. Press it down lightly with a spatula.
5. Bake for 50-55 or until wooden pick comes out clean when tested. Let it cool in pan for 15 minutes before removing it from pan .Cool completely before cutting into it.
Note: By the way, all the baking temperature stated here are in Fahrenheit. All ovens are different, that including the size of it and brand so the baking time stated here is just a guide. I received a very NASTY comment recently saying thanks to me that her cake got burned in half an hour. I can’t control how your oven works. Even I have to learn each time I work with a new oven.
22 comments:
Gert, nice cake. You use plain flour? Don't let negative comments affect your mood!
Hi Gert
I love your recipes and any reasonable person will know that even we have to make adjustments with the ingredients (depends on flour adjust the liquid, etc). Tell the person to get an oven thermometer or better still stop baking! :)
Leen
Seriously, why must people be nasty when others have kindly shared their recipes for free online. Every oven is different, even if it's the same brand and model. It is important to get to know your own oven. Same thing with ingredients too, could be the same brand of flour but each batch is different.
Gert,
Love your recipes, do you add lime zest in this recipe ,otherwise why there is hints of lime in the cake?
Thanks for sharing.
Lovely cake. Can I ask, do I need to toast the sliced almonds or do they go in raw ?
It looks delicious!
Hi Gert, i love the photo you took! the texture of the cake looks superb! yummmms! (:
dont let her affect you (: we all know that all oven works differently.
Welcome back with this delicious cake! I really like it.. yummy!
Oooo...love the look of the cake. So smooth.... Hope you're all well, Gert. Enjoy your day, dear.
Kristy
dughhhh! if it says 350 degree, must be fahrenheit...no such oven in d world with 350 cel. love your blog btw, malaysia boleh :)
You always bake such delicious looking cakes Gert, this one is no exception...I have some almonds flakes left in the fridge, can bake this cake:D
Ah yes. Almonds. I can never get enough.
This cake looks great! I think I`m in need of one right about now
what a delicious cake! In loooove with almond cakes!
I love this cake! Sound easy to prepare & look yummy too! Hee...i copied a lot yr recipe so far no burning cake out from my oven but very tasty cakes ALL THE TIME. Thanks for sharing !
Enjoy with a cup of coffee, must be super good!
Yummy Bakes, yes I used plain flour. No, I am not going to let a lone negative comment to effect my mood :)
Leen, thank you. Yes even doing baking in summer or winter will turn out diffent.
Charmaine, oh yea. There are some nasty people out there. They expect you to spoon feed them all the time. You should read some of the emails I received from them ha ha..
Sem, sorry that I left out the zest in the ingredients list. I already added it in.
Phong Hong, thank you. No you don't have to toast the almonds. It will get toasted when you bake the cake since it is on the top.
Зорница М. thank you.
Sweetylicious, thank you.
Madeja, thank you.
Kristy, I am well and thank you.
Khai, thank you for your support.
Jeannie, thank you. I hope you like this cake.
Cathleen, I too like cakes with almond in it :)
Sweetsamsation, thank you.
Yee's, I am glad you tried out some of my recipes and your are welcome.
Sonia, yes it goes really well with a cup of strong coffee.
Lovely cake. All ovens are different and some people can be very mean.
Gert, Your cake looks very soft and delicious. Thank you for all your time to share your recipe. I always love your blog. Have a great weekend.
Hi, find you in the internet.. nice to meet you. Love to see ur blog and the photos ur snap all so nice. Feel free to become my follower and join in my blog. I just new www.yiisansweetlife.blogspot.com
Thanks.
gert, regarding your last note in the post..why people just want to do that..i always think we are all here to share and learn and of course we are open to negative comments but if really nasty ones come by, i dont think it's really nice.
Yummy cake by the way what is almond meal?
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