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That Almond Cake

Thought I'd do a variation of That Chocolate Cake...

Stacey's That Almond Cake Ingredients:

2c sugar, organic
1c unbleached white flour, organic
3/4c whole wheat flour, organic
2 tbs cornstarch
3/4c almond flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder

2 eggs, organic
1/2c sesame oil
2 tsp vanilla bean paste
1.5c whole milk (cream top organic)
1/2c boiling water

10x10" cake pan
Parchment paper

First, I preheated the oven to 350F and lined the cake pan with the parchment paper.  Then, I mixed all the dry ingredients together.  I slightly beat the eggs with the oil, and heated the milk with the vanilla in the microwave for about a minute - temp gun said it was about 90F.  I added the wet ingredients (minus the boiling water) into the dry ingredients and mixed.  Once it was mixed, I added the boiling water and stirred until it was combined.  It was really soupy, but I figured I'd just give it a try.  I poured it into the prepared 10x10" cake pan until it was about 3/4" thick from the bottom.  Since this recipe is originally for two 9" round cake pans, I poured the rest of the batter into a glass loaf dish.

I baked the cakes for 18 minutes, then rotated it, then for 15 minutes more, for a total of 33 minutes.  I think the original recipe says 30-35 minutes. The glass dish takes longer to heat up, so it was fine in there for the same amount of time.


 Cut slice

I also opted to make a little Frangelico frosting for something else, and I had extra.  I wasn't being diligent about writing down the ingredients, but it went something like this:

Stacey's Frangelico Frosting Ingredients: 

1+ lb Guittard milk chocolate chips
8 oz boiling whole milk (cream top organic)
Dash of Frangelico (maybe 1/2-1 oz?)
Powdered sugar (to desired consistency)

I poured the milk over the chips and let them melt a bit.  Then I stirred them and chilled the mixture.  Once cooled, I added powdered sugar until desired consistency.  Kind of creamy and melty, I suppose.

Cut slice with a little Frangelico frosting

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