In general, I’m much better at making savory foods than I am sweets. But I occasionally get a wild hair and decide to try my luck at making sweets. Most of the time, it’s because I know the Husband will appreciate it – when he doesn’t complain that I’m ruining his health kick.
Cakes aren’t really my thing. Last year, I tried to bake the Husband a birthday cake and all went well until I started frosting it and started completely falling apart. Needless to say, it was a major fail and I ended up buying a cake and sticking a candle in it. But this Almond cake is fool-proof.
Adapted From Bella Eats
Ingredients1 stick Unsalted Butter, melted Additional Butter to grease pan 1 cup Sugar Powdered Sugar for sprinkling Zest from 1 lemon 2 Eggs 1/4 tsp Salt 1 tsp Vanilla Extract 1/2 tsp Almond Extract 1 cup All-Purpose Flour 1/4 cup Raw Sliced Almonds
DirectionsPreheat oven to 350 degrees. Grease a 9” cast iron skillet, or baking pan. In a medium bowl, combine 1 cup of sugar and lemon zest. Use your fingertips to work the zest into the sugar until it becomes moist and fragrant. Whisk in the eggs, one at a time. Add the salt and vanilla/almond extracts continue whisking to combine. Using a rubber spatula, stir in the flour and then the melted butter. Pour the mixture into your pan and smooth with the spatula. Sprinkle the almonds onto the top, then sprinkle the powdered sugar. Bake for 25-30 minutes, until golden around the edges. Allow to cool before serving. Serve with coffee or tea
Nutrition Information: Cals 251. Carbs 27g. Fat 15g. Sugar 15g.