Another cake created in our little Polish kitchen. The silicon bundt pan I brought along is only 5 cups, and Rose recommends a 10-cup pan, so I made half a recipe.
That worked out well, since I only had two eggs left after making ladyfingers yesterday.
The ladyfingers also used the last of the vanilla (aromat waniliowy), so I substituted almond (migdałów aromatycznych) – a flavor (or maybe it’s the aromatic-ness) that I find addictive.
To give you a feel for the process:
- Cocoa is combined with boiling water.
- Then eggs, water, and extract are combined.
- The dry ingredients are mixed in another bowl, with the butter and cocoa mixture added.
- The egg mixture is added in two steps, then the whole thing is spread into the prepared bundt pan.
- I baked for about 20 minutes at 350 F or 175 C. You may recall that I suspected and Butter Yum’s European friend confirmed that parts of the symbols on my oven dial have been worn off. My best guess (with the aide of an owner’s manual found online, that’s not a perfect match) is that I was using both the upper and lower heating and the fan, a setting that sees to work well for cakes.
Our daughter had this to say about the cake: The almond flavor is better than vanilla would have been, but the cake needs more chocolate. I thought velvet was a perfect word for the name of this cake, very soft and tender.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.