LATE SUMMER CAKE
Sensommarkaka
1 egg
only a few drops bitter almond oil
2 cups flour
1½ teaspoons baking powder
1 teaspoon vanilla sugar
¾ cup milk
6 plums, approx 8 oz
1/3 cup flour
1 ¾ oz butter or margarine
1/3 cup flaked almonds
Stir fat and sugar until fluffy. Add egg and bitter almond oil. Mix flour, baking powder and vanilla sugar and add this to the batter, alternating with the milk. Pit the plums and cut them in pieces, then add them to the batter. Pour in a greased, breaded, oven-proof dish, approx 9 x 9 inches.
Sensommarkaka
Autumn’s finest plums are hidden under the almond
cover of this delicious, easy-baked cake.
1 cake, 16 pieces
2½ oz butter or margarine
2/3 cup sugar1 egg
only a few drops bitter almond oil
2 cups flour
1½ teaspoons baking powder
1 teaspoon vanilla sugar
¾ cup milk
6 plums, approx 8 oz
Almond cover:
1/3 cup sugar1/3 cup flour
1 ¾ oz butter or margarine
1/3 cup flaked almonds
Stir fat and sugar until fluffy. Add egg and bitter almond oil. Mix flour, baking powder and vanilla sugar and add this to the batter, alternating with the milk. Pit the plums and cut them in pieces, then add them to the batter. Pour in a greased, breaded, oven-proof dish, approx 9 x 9 inches.
Mix sugar and flour for the almond cover and then chop
it with the fat until crumbly. Add the flaked almonds. Spread this mixture out
over the surface and bake in the middle of the oven at 350 to 390F for about 30 minutes or until the cake is done. Allow to cool slightly and cut
in squares. Serve lukewarm or cold with a dab of whipped cream.
Enjoy!
Bella
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