This week, for Tuesdays with Dorie’s recipe from Baking Chez Moi, we made Plain and Simple Almond Cake. It really is “plain and simple” as it contains only three main ingredients: eggs, almonds and sugar (with a touch of salt and vanilla).
- The recipe seems to make a LOT of batter. I made these in small springform pans and it basically filled each one to the top.
- Because they were filled to the top, they nearly overflowed when they were cooking. Keep an eye on them.
- Though they didn’t overflow, they did rise then sink once they came out of the oven, which made like a little lid on top (see pic above) which made them hard to get out of the pans easily.
- I greased and floured the pans very well but didn’t take the extra step to line them with parchment (too fiddly!). I wish I had because the batter is sticky (lots of sugar) and they did stick a little, even in super non-stick pans with tons of butter.
This is a wonderfully moist cake that really doesn’t need anything else to serve. I added berries for some colour and a dusting of icing sugar but it’s great on its own too. I’ll remember this for when I need to make a gluten-free cake 🙂
Get the recipe for Dorie Greenspan’s Plain and Simple Almond Cake, A New Way on pp 8-9 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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