Monday, March 21, 2011

Almond Mochi Cake

I had a little get-together to go to on Saturday, so this was my contribution. This was sort of an experiment to see how many almond-type things I could get into a single cake.  I thought about making a whip cream with some amaretto in it too, but I got lazy.

Stacey's Almond Mochi Cake Ingredients:
1c brown rice flour
1c almond meal
3 oz marzipan, chopped

1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/3c agave nectar
1/3c honey
2 tsp vanilla bean paste
1 egg, organic
1/2c heavy cream, organic
1/3c water
1 tsp almond extract


8x8" glass baking dish



First I preheated the oven to 350F.  Then I mixed all the dry ingredients together in a mixing bowl.  I chopped up the marzipan into little cubes and then added that to the dry ingredients.
I added all the wet ingredients on top and mixed everything up.   
I poured everything into the baking dish,
and then baked it for 15 minutes on the second from the top rack.  Then I rotated the dish 180 degrees and baked it for 10 more minutes.  The top seemed like it was browning fairly quickly (probably due to the almond meal), so I moved it to the lower rack for the last 5 minutes.


The kitchen smelled delicious and the cake turned out like this.
Cut slice...

Cake was pretty good.  There were 5 people and we ended up eating most of it through out the day.  It might have been a touch sweet - maybe I'd cut back on the honey or agave nectar to 1/4 cup next time to see how that does.  It was a very tender cake - falls apart in your finger tips, so probably best to serve on plates with forks.  Very almond-y. :)

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