In the Kitchen with Jill Dahan EASY, DELICIOUS AND GOOD FOR YOU
You could measure my life in baked cakes. Baking a cake brings a ray of sunshine into your life and the people you choose to eat it with. Whether it is a birthday, graduation, troubling problem or just one of those days the clouds seem to be hanging particularly low, every type of cake has its own anecdotal purpose. Almond is one of my favorites and seems to span whatever the occasion. Many can enjoy this cake, as it is gluten/lactose free and low in sugar. It’s a doddle to make because it only requires one bowl and a couple minutes of your time. Full of protein and decadent too, this cake works for breakfast, snack or dessert. Few things make a cook happier than someone asking for the recipe, so get ready and make copies of this now.
ALMOND CAKE
APRIL 2017
76
ill Dahan lives in Cornelius and is the author of Starting Fresh! J Recipes for Life. You can learn more about her at www.jilldahan.com.
Ingredients
4 large eggs, responsibly laid 4 ounces unsalted butter 2/3-cup coconut sugar 1/3-cup organic cassava or unbleached flour ¾-cup organic or steamed whole almonds, ground until very fine like flour ½-teaspoon aluminum-free baking powder ¼-teaspoon organic almond extract
Photography by Glenn Roberson
Photography courtesy of Jill Dahan
Dine + Wine
Jill Dahan
Frosting ½-teaspoon organic almond extract 1/3-cup unsalted butter 8 ounces Green Valley lactose-free cream cheese or regular cream cheese 1/8-teaspoon vanilla bean powder 2 teaspoons hot water ½- to 2/3-cup organic powdered sugar ¼-cup all fruit berry jam
Instructions
Mix all the cake ingredients together in one bowl with electric beaters until all combined. Pour into greased and floured cake pans or mini Bundt pans and bake at 350 F for about 15 to 18 minutes until top springs back. Beat together frosting ingredients and spread between layers of cooled cakes, and top with jam, drizzling extra frosting on top. Makes six mini Bundt cakes or two eight-inch rounds.
LAKE NORMAN CURRENTS