“The only constant in life is Change” ~ Heraclitus
As we embrace the new year; we write down new resolutions, we vow things would be different next yea; that we won't take that long dreamed of trip, change that job we dislike, re-paint the kitchen or even move to another country... we plan a new chapter in out lives and have every and are adamant to follow it. And in the midst of all this, we turn our heads to look for that food that makes us feel better about what we have just planned, that makes all this worthwhile.
Food unites us with the people we love and are close to our hearts as we bravely step forward... It could be chocolate, fries, cake or steak... I spontaneously tend to bake just to enjoy taking my mind of things for a while, like pausing a movie, then when it resumed I find my focus having improved and see things from a wider view.
So happy new beginning, happy new year 2013 with all the excitement of the unknown, the mysteries of what yet to happen and the future that will still unfold.
This cake is simple, flavorsome and easy to make, takes less than 45 minutes to be done from scratch and can be eaten warm with vanilla ice cream or whipped cream. It suits well that sudden change of plan when someone calls to say they are coming over in a few minutes or hours for a quick chat. And definitely is a distinctive way to start a new year.
I made individual cakes as well as cupcakes; kids loved them with the sugar icing & sprinkles.
Almond & breadcrumb cake
(use the same cup in measuring the ingredients, the idea is equal portions)
1 cup toasted almonds
1 cup eggs
1 cup fine breadcrumbs
1 cup white sugar
2/3 cup unsalted butter
2 tsp cinnamon or more according to taste
1 tsp vanilla extract
1 cup powder sugar
1 tbsp water
Vanilla or cinnamon (optional)
Preheat oven to 180°C (360°F) and place rack in the center of the oven. Butter or spray a 23 cm (9-inch) spring form pan.
In your food processor, ground the almonds but not too fine, it’s nice to have some coarse pieces. Set aside.
Place the sugar and butter, process until light and fluffy. Gradually add the eggs, one at a time beating well after each addition, add the vanilla, breadcrumbs, ground almonds, and cinnamon. Mix well and pour into the prepared pan.
Place in the oven for 30 min or until a toothpick inserted comes out almost clean. Take cake out of the oven, and cool completely before removing from the pan.
Mix the powdered sugar with water, spread on the cooled cake. Add favorite sprinkles.