Happy Easter

Easter eggs and bunnies.

Almond flake vanilla cake

So much time has passed and I didn't get to post but rest assured I haven't forgotten about you. Not that I haven't been making things (insert here anything from "cake" to "pasta") but the food that keeps me most busy these days takes on a funny shape. Rectangular to be precise. I have just been steaming some pear and turnip and it's now back in the freezer as ice cubes. Obviously not for a cocktail (though maybe the pear could work... still, alcohol is pretty rare in this house since a baby and a hangover don't mix very well...) but to make up the wee man's diet. How strange we start off like that. What have the Neanderthal man been doing before the invention of the blender? Well, they died out, didn't they...
And now for all the lovely people who have already developed their taste buds and are allowed refined sugar I have made a cake. Almond sponge and vanilla whipped cream with toasted almond flakes. Sort of to celebrate I am back on dairy. Now bring on the cheese!

ALMOND BUNDT CAKE

100ml vegetable oil
150g caster sugar
pinch of salt
2 small eggs
dash of vanilla extract
50ml almond milk
150g flour
1 tsp baking powder
100g ground almonds
100ml double cream
2-3 tbsp caster sugar
dash of vanilla extract
100g almond flakes

Preheat the oven to 180°C/Gas 4. With a hand held mixer whisk the oil, sugar and salt. Add the eggs and mix until pale in colour and well aerated. With a spatula fold in vanilla extract and almond milk. In another bowl sift the flour and baking powder and add the ground almonds. With the spatula gently incorporate the flour mixture, trying not to lose too much air. Grease the baking tin and dust lightly with flour. Fill the tin and bake for about 30-40 minutes. Leave to cool on a rack. Now whisk the double cream until its light and fluffy, add the sugar and the vanilla essence. Spread over the chilled cake and layer the toasted almond flakes to create a scale pattern.