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Two in One [STEP 2:Moist Almond Butter Cake]


By The Foreign Kitchen (Visit website)




A soft moist inner crumb and crunchy caramelized outside is a well deserved coffee break.

When I am coming up with a new recipe I am covered in flour. Chocolate splatters the wall and the last thing on my mind is writing down what I am doing. And in the rare cases that it is it's on things like toilet paper rolls. In other words, the closest thing to jott down my incoherent notes on; which begs the question: Why do I have toilet paper in my kitchen?


Please disregard utter grammar failure...I'm not sure how good this would be with 1 cup of flowers.

So imagine my surprise when I didn't find this recipe on TP, but primly detailed in my notebook. Miracles do happen and things are always the last place you would look. Which means next time I run out of toilet paper I'll have to look in the bathroom.



Recipe for Almond Butter Cake:
1 cup of ground almonds soaked in milk and strained saved from the previous recipe. (The almonds should have been soaked with a 1/4 of a vanilla bean, but if not just add 1/2 tsp of vanilla extract to the dough)
1/2c melted butter (unsalted)1/4c of sugar1/2 tsp baking powder3/4c of flour1 eggpinch of salt
Combine melted butter and sugar, mix until fairly homogeneous. Add egg and beat it into the butter and sugar mixture.Combine dry ingredients in a separate bowl. Slowly add the dry mixture to the wet ingredients, blending well.Pour batter into a buttered pan and bake at 350 degrees Fahrenheit or 180 degrees Celsius for about 45 minutes.
One for you and ...you.


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