One thing Mr. Puffy is very firm about is taking a break from the stresses and concerns of daily living with a nice cup of tea and treat. Actually, Mr. Puffy doesn't get any tea -but he does enjoy a special cookie at tea time - and so do I!
My special treat today is a very simple almond cake. Actually it isn't really a cake (or a cookie for that matter) it's more like a torte with a moist center. As knitters are often bakers, I'll share the recipe for those interested.
Pre-heat oven to 350 F.
1 C. sugar (extra fine white granular sugar)
Zest of 1 Lemon
1/2 tsp. almond extract
1 tsp. vanilla extract
3/4 C. all purpose Flour
1/4 C. almond flour
1/4 tsp. salt
8 Tbs. (1 cube) sweet butter (unsalted) - melted
Garnish: sliced almonds and sugar crystals
1. Prepare 9" cake tin (butter and flour to prevent sticking).
2. Combine sugar and lemon zest.
3. Add eggs (one at a time).
4. Use spoon to stir in extracts, flours (all purpose and almond flour), and salt.
5. Incorporate melted butter with gentle folding.
6. Pour into prepared cake tin and sprinkle with garnish (sliced almonds and sugar crystals).
7. Bake 25 to 30 minutes.
N.B. There is no "rising" agent - and as a result the finished product is not going to look like a "cake." Generally you can tell when it's done by smell and gently pressing on the top (it should have a slightly springy texture). It keeps well for several days in the cake tin (I just cover it with tin foil) and leave on the counter top.
Aside. The top picture shows a creamer jug with a tiny sheep sitting on the handle. I brought this back from our trip to New Zealand a few years back and have really enjoyed using it. Since this is a knitting blog, I thought you might enjoy the picture!