Heavenly Cake Baker Submission #10
Almonds and chocolate in a cake that’s easy to put together; what could be better?
Blanched almonds are ground with superfine sugar then folded into stiff egg whites. Voilà, your cake batter! The batter is piped into 3 circles on parchment paper before baking. I made 3 extra very tiny circles. I’m taking this cake to a friend’s house, so the little cake is for me to taste. (It was 3 bites and it was delicious! I loved the chewiness of the succès juxtaposed with the creamy ganache.)
The ganache called for a teaspoon of instant lemon tea powder. I knew that a jar of instant tea would sit in my pantry forever, so I steeped tea and lemon zest in warm cream before mixing it into the other ingredients. Buying a special liqueur, sugar, or flour to use just a bit wouldn’t bother me, but instant tea? Pantry snob? Perhaps.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. You can too.