Tuesday, February 26, 2013
I really did have full intentions of getting at least one more recipe up before we take off, but alas my days have been way too short and my list of things to do much too long. Lucky for me the lovely Kathryn from London Bakes has come along to help out by means of this beautiful almond cake recipe! London Bakes was one of 2012's greatest blog discoveries for me and Kathryn is the first of a very talented crew I have lined up for guest posts over the coming weeks. Please make sure you check out Kathryn's site, there's all kinds of deliciousness over there. Toasted Hazelnut Flourless Brownies or Whole Vanilla Bean Shortbreads anyone? ~Emm
Hello lovely readers of My Darling Lemon Thyme! My name is Kathryn and I write the blog London Bakes. I like to spend my days in my kitchen, playing with wholesome and natural ingredients to produce sweet treats that make me feel happy.
I'm delighted to be here while Emma is putting the final touches to her book. I've long been a fan of Emma’s gorgeous photographs and mouth-watering recipes and I know that it’s going to be an absolute stunner.
While Emma prepares to head home to New Zealand, today I'm sharing a very simple little cake with you. One that is, of course, both gluten and diary free. It uses two of my very favourite ingredients to bake with, olive oil and ground almonds. I bake a lot of gluten free cakes and I find that a touch of either, or preferably both, works a little bit of magic. They keep cakes light and bright without any of that chalkiness that you sometimes get with gluten free baking.
In summer, I like to stir some fruit through the batter before baking – raspberries are a particular fine addition – but it is equally delicious when you just allow the almond flavour to shine through.
Serves 6 - 8
110g (½ cup) unrefined caster or granulated sugar
3 tablespoons (45ml) extra virgin olive oil
½ teaspoon almond extract
135g (1 1/3 cup) ground almonds
½ teaspoon gluten free baking powder
A pinch of salt
Flaked almonds, for decoration
Preheat the oven to 160C/325F (fan). Line a 23cm round tin with a removable base with non-stick paper and grease well.
In a large bowl, whisk together the eggs and sugar until they are light, fluffy and have at least tripled in volume. This can take up to 10 minutes even in a stand mixer.
Pour in the olive oil and almond extract while continuing to whisk.
Finally, fold in the ground almonds, baking powder and salt with a metal spoon, trying not to knock out too much of the air.
Pour the mixture into the baking tin, sprinkle with the flaked almonds and bake for 35 – 40 minutes until the edges are shrinking away from the sides and the cake is firm to the touch. Leave to stand in the tin for 10 minutes before transferring to a wire rack to cool.
Thanks so much Kathryn! xx Emm
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