Well, I pretty much negated the effect of the healthy meal by making this butter-, egg-, and sugar-laden apricot almond cake. Georg was obsessed with it and said it's one of the best he's ever had. No wait, he said it's one of the best I've made, I guess that's a big difference. It was really easy to make...and I made it all in the food processor. I ground 2/3 of a cup of whole almonds (the recipe said blanched but I like to think mine looked more rustic), added two sticks of butter and 1 1/2 cups of sugar, and let the food processor run until some air had been incorporated. After that, I added 1 1/3 cups of flour and two teaspoons of baking soda and a pinch of salt, and let that incorporate in the food processor. Finally, I put the batter in a springform pan and cut up some apricots on top. After sprinkling it with sugar, I put it in the oven. I suppose it took an hour and a half on 350.
Go here to find where I got the original recipe (well, she adapted it from someone else too, but whatever), as well to peruse a really neat food blog.
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