Friday, November 1, 2013

Sharing Recipes, Love, and Almond Cake

by Lucy Arlington

I have an incurable sweet tooth, so I consider myself lucky that one of my sisters is a professional pastry chef. Not only does she satisfy that sweet tooth every time I visit with her, but she also shares her recipes with me.

Sharing recipes is a tradition among my family and friends. What I love about making something from a recipe that someone has passed on to me, is that the person comes to mind as I chop or mix ingredients. It’s as if a little piece of them goes into the dish I am preparing.

And so it is with this almond cake. Whenever I make it (and savour it), Judy is there with me in spirit. It’s delicious and very easy to prepare. And it’s very popular with my sister’s customers. Thank you, Judy, for sharing your recipes!

Do you share recipes with the people you love?


1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar sugar
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla
1/3 cup butter, melted, room temp
2/3 cup sliced almonds, toasted
6 Tbsp. water
3/4 cup sugar
1/2 teaspoon almond extract

1. Combine dry ingredients in a bowl.

2. Whisk egg with buttermilk, add vanilla. Stir in melted butter. Fold into dry. Pour batter into a 9-inch springform pan.

3. Bake at 350 for 20-25 minutes, until top springs back to touch.

4. While it's baking, make almond syrup: Boil water and sugar to 104 degrees. Mix in almond extract.

5. While the cake is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup evenly over, letting syrup soak into cake. Broil about 6" from heat until almonds are lightly toasted.

6. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.