Lately, I have had a craving for cakes. Biting into cloud like sponges moistened by fluffy frosting and smelling of Summer high into the heavens. Mostly I want someone to bring me a thick slice of it with tea like my own personalized high tea service.
Perhaps this is a little too much Downtown Abbey watching. Hey!, a girl is allowed her fantasies. What else but that makes hope fun ;) Anyway, seeing as this is really a fantasy, I figured I may as well butler myself to those cakes that I may as well bake myself.
Let me tell you, there is an unique joy in making a lovely cake by yourself. There is even more of it, in cutting yourself a mega slice (without sin because you earned it), steeping a nice cup of tea and enjoying every tiny crumb of it!
Just because I have been grain free has not kept my cravings or my cakes away. Fortunately, pastry's best and most reliable friend is almond and I just happen to love the flavor of the nut. Paired with my other favorite of the season, stone fruits, you can bet I wanted to recreate that picture I painted above, over and over again.
Except, my unadulterated joy was pricked by that I had to share the cake. Sadly. I baked it for a dinner and it was pure struggle to not slice into it before the event. And, after there was little left, not more than a sliver! Sigh... The things you do for friends...! :)
With that, I leave you with a moist awesome Yogurt kissed Almond Torte dotted with fresh, juicy ripe fruits. I used stone fruits as they are abundant now. You can use any soft fruit that catches your fancy! Btw, another interesting things about this cake is that it uses leftover granola for added depth. You can substitute with plain oat flour.
And, before I sign off, I have some links for you..
Plum and Cherry Almond Layer Torte
For the Cake:
100g almond flour
100g granola (or oat flour)
2 small eggs
2 tsp psyllium husk
1 tsp baking soda
3 pods of cardamom, seeded, ground
1/4 cup oil
1/3 cup strained yogurt
For the Frosting:
1-1/2 cups strained yogurt
4 pitted dates, finely chopped
zest of 1 lemon
2 plums, sliced
handful of cherries, pitted
Preheat oven to 350F.
Grind the granola to a fine powder. Sift together the dry ingredients.
Whisk together the eggs, oil and yogurt. Pour into the dry flours and whisk briskly to create a batter.
Pour into a prepared 8 inch pan and bake for 25-30 minutes until browned and springy to touch.
Cool the cake completely before slicing in to two horizontally.
Whisk together all the yogurt, dates and zest for the frosting.
Spread half the frosting on the bottom layer. Arrange slices of plum and cherries. Place the second cake layer on top and spread the remaining frosting and fruit.
Chill until 30 minutes before serving time. Store leftovers in the refrigerator.