Today’s recipe on the blog is the French Almond Cake. But before I start writing about the recipe I wanted to draw some analogy on Chiaroscuro photography.
Light & Shadow Analogy
This is influenced from the Netflix series DARK and the episode of LIGHT & SHADOW. They are like the ying and yang of life. Unquestionably, Light signifies progression, ascend and positivity while the shadow signifies degression, descend and negativity. But yet when the light within shines it shows the shadows within our being. The shades of annoyance, loathe and resentment.
Yet when you stand in someones path your own light could cast deeper shadows of those in your path. Light and mutually mutually create each other and in the wink of an eye metamorphosis into each other. This is a perfect example of recurssion where each becomes the other and then again turns back into itself. They balance each other out in a dynamic harmony.
French Almond Cake
Please note the original recipe for the French Almond Cake is from this website. Indeed, this is a very easy recipe and an abridged version of the real french version but very classy and sophisticated and oh so easy to make!
I have a special place for almond meal in all my recipes. Its a no frill flour and add a beautiful texture to your cake. There are many interesting recipes on the blog like The White Strand | Almond Blood Orange Cake
- For the glaze:
- 1 tbsp finely grated orange zest
- 1 tbsp fresh orange juice
- 96 g powdered sugar plus more for sprinkling
- 1 teaspoon vanilla extract
- ½ tsp almond extract
- For the cake:
- 96g plain yogurt or Greek yogurt
- 64g granulated sugar
- large eggs
- 64g all purpose flour
- 96g almond flour not almond meal
- 1tsp baking powder
- a pinch of salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- ¾ cup sunflower oil
- Almond flakes
- Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2 inch tall sides) with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- Lightly toast the almond flakes on a skillet.
- Combine the orange zest, orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
- In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
- Add the all-purpose flour, almond flour, baking powder, salt and extracts. Stir to combine.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
- Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done*. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle the toasted almonds over the top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar and serve.
