There are many things that bring me happiness but there are several things that I love. My family, friendships, cooking and baking, gardening, and, my hairdresser.
Where would be be without the fountain of all knowledge and wisdom, our hairdresser? Not only does mine enjoying cooking, she is also training to be a Yoga instructor which is no easy feat. She was cutting my hair a couple of months ago, when she brought up this cake that one of her clients had brought for her and how delicious it was. She bought the special pan that’s used to bake it so she could make it herself. I was hooked by her description and had to buy the inexpensive Rehruecken Loaf Cake pan and try it myself.
Toasted almonds are first scattered on the bottom of the pan and the batter spooned on top and then baked. This is my kind of cake! I could have eaten the whole thing plain, but we were having some dinner guests so I decided to slice and fill it with whipped cream. The raspberries were wonderful with it, but it would also make a wonderful base for a strawberry ‘shortcake’ style dessert too. The end pieces are particular crunchy and delightful and I’ve read that, traditionally they are saved for the baker, so I ate them myself 🙂
When I made this cake, I had the opportunity to use some special packets of Vanilla Sugar and Baking Powder that my dear friend, Monique, from La Table de Nana. We’ve been cyber friends before we both started blogging when we were members of a gardening forum. Monique had recently purchased these baking packets from Little Italy in Montreal. I know they made the cake an even better version of itself! Thank you again, Monique!
1 ¼ cup granulated sugar
3/4 teaspoon vanilla
3/4 teaspoon almond extract
2/3 cup heavy cream (regular milk works well too!)
1-1/4 cup cake flour (I used all-purpose flour)
½ teaspoon baking powder
½ teaspoon salt
4 ounces (1 stick) melted butter or margarine
1/4 cup toasted sliced almonds (optional)
Garnish with sliced almonds, powdered sugar, fresh berries or puree, or
whipped cream. You may also slice the cake horizontally through the
center and fill the cake with any of these garnishes.
Toast almonds on a small baking sheet in a 350F oven for approximately 5-7 minutes, watching carefully so they don’t burn.
together sugar, egg, extract and heavy cream. Sift together flour,
baking powder and salt and add to mixture. Fold in melted butter and
blend until smooth.
Prepare the Rehrueckan pan by spraying with non-stick baking spray such as Bakers Joy.
Pace toasted sliced almonds in bottom of prepared pan and pour in batter.
at 350F for about 40 minutes. A toothpick inserted in the middle
should come out clean and the cake should be brown around the edges.
Cool cake in pan for 30 minutes and then place a serving plate on top of the cake pan and invert to release the cake.