Sunday, April 20, 2008

What's Baking

It was a beautiful morning today after a lovely evening last night with friends at a suprise b-day party (pics to come soon)...My Love got up early to go kayak fishing while his girls slept in a bit and then we all went on a nice family run/walk, followed by a dvd workout and some leftover almond semolina cake. Yum! I baked it for the party last night but had some leftovers which was delicious warm with some coffee! Oh how I love weekend brunch! Here's the recipe:

Almond Semolina Cake (semolina flour is made from durum wheat):

(8) T unsalted Butter*, softened, plus more for pan (*used Coconut oil instead)
(1) cup All-purpose Flour* (*used whole wheat pastry flour instead)
(1 1/4) tsp Baking Powder
(3/4) tsp plus a pinch of Salt
(1/2) cup finely ground Semolina Flour
(4) lg Eggs*, separated, plus (1) lg Egg White (*used flax seed mixture substituted for the yolks)
(3/4) cup sliced Almonds
(3) T packed Light Brown Sugar
(1 1/4) cups granulated Sugar* (*used 1/2 raw sugar and 1/2 sucanat)
(1/3) cup Almond Paste
(1/2) tsp pure Vanilla Extract
(2/3) cup Whole Milk* (*used Rice Milk)

1.) Preheat oven to 350...Generously "butter" or coconut oil 9-in springform pan.
2.) Sift all-purpose (or w.w.) flour, baking powder, and 3/4 tsp salt together in bowl; stir in semolina flour.
3.) Whisk (1) of egg whites vigorously in small bowl until foamy. Transfer (2) tsp's of egg white to a medium bowl (discard remainder). Stir almonds, brown sugar, and a pinch of salt into egg white - set aside.
4.) Put butter (or coconut oil), 1 cup sugar, and almond paste in bowl of mixer and mix on medium-high until pale and fluffy, 3-4 mins. Add egg yolks (or flax seed goop) and vanilla; mix until well blended - approx 2 mins.
5.) Reduce to low speed; Mix in reserved flour mixture in 3 batches, alternating with 2 batches of chosen milk. Continue mixing until no trace of flour or chosen milk remain...Transfer cake batter to lg bowl.
6.) Put remaining 4 egg whites in clean mixing bowl; beat on medium-high until foamy...Gradually beat in remaining 1/4 cup sugar or sucanat; beat until soft peaks form.
7.) Using spatula, fold half of egg white mix into batter...Gently fold in remaining mixture.
8.) Transfer the batter to "buttered" pan. Smooth top w/ spatula and bake until cake starts to turn golden but center is still wobbly, 15-20 mins.
9.) Remove cake, scatter almond mixture evenly over top.
10.) Return cake to oven and bake until topping is golden brown and cake tester comes out clean, about 25 mins (check cake 10-15 beforehand and if almonds are browning too quickly, cover w/ foil and continue to bake).
11.) Let cake cool completely on wire a thin knife around edges to loosen; remove sides of pan. Using 2 spatulas, transfer cake to platter or cake stand.

There are alot of steps but it's a fairly easy recipe...Hope you try it! We have lots of cleaning to do today so better run!

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