Tuesday, January 28, 2014

Nancy's Rediculously Amazing Almond Cake

 A few weeks ago, close to Christmas, my friend Nancy Beykirch brought in her amazing almond cake to the teaching kitchen.  That was the day she'd come to teach how to make her Killer Divine Christmas Baked Oatmeal. Nancy has a gift for bringing perfection.She's an amazing lady. I'm honored to even know her...and her cake.  I was blown away by the richness, density and complex beauty if this cake.  I begged her with numerous eye rolls and annoying whining displays to pleeeeeeeease bring me the recipe. Pleeeeeese share. Today she heard my pleas.
She did a class. It was just for me. I say it was just for me. I'm sure there were other people in the room but I didn't notice because I was too taken hostage by the intoxicating perfection of this cake.
 It is topped with this toasted coconut lemon sugar that absolutely takes my heart to happy places.

Here you go darlings.  You're going to die...in a good way.
Nancy's Almond Cake
1 1/2 cup Almond flour
3/4 cup all purpose flour or Gluten Free Flour Blend
3/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda

4 eggs
1 1/4 cup sugar
1T fresh lemon zest
1 tsp almond emulsion
5T melted butter
1/3 cup coconut oil

2T sugar
1 1/2 tsp lemon zest

1/2 cup sliced almonds

Directions: Preheat oven to 300 degrees. Yes. That seems low, but it is the slow bake that makes it remarkable.
  • Combine the almond flour, flour, salt, baking powder,  and soda in a separate bowl.  In a food processor, combine the eggs, sugar, lemon zest, and almond emulsion.  Process for approximately 2 minutes until sugar and eggs are emulsified. Slowly pour in the melted butter and coconut oil with the processor at a low setting.  Turn off machine. Add the almond flour mixture to the egg mixture and process 4 or 5 pulses until it is combined.  Pour batter into a 9 inch round cake pan that has been sprayed with vegalene and lined with parchment paper.
  • For topping, combine sugar and lemon zest, set aside.  Sprinkle sliced almonds over the unbaked cake evenly.  Sprinkle the sugar mixture over the almonds on top of the cake.  Bake at 300 degrees for 55-65 minutes. Turn the pan after 40 minutes.  Cake is done when a skewer comes out clean.  Let the cake cool in the pan on a wire rack for about 15 minutes.  Run knife around the sides of the pan.  Invert on cake plate.  Take off the parchment paper and reinvert the cake onto a wire rack.  Let cake cool about 2 hours.  Cut into wedges and serve.
Just keep your eyes open for more from Nancy. She said she doesn't have a blog, but I'm gonna keep posting her amazing recipes here. She's a darling with mad baking skills.  Seriously Nancy. I love you. Come visit me anytime sweetheart. 

Always My Very Best,
Your Friend Chef Tess

1 comment:

Charlotte Moore said...

This looks delicious.