Sunday, August 9, 2015

Quick Almond Cake

"Reveilli-toi" (Get Out of Bed), the theme for this week at I Heart Cooking Clubs (IHCC). We are currently cooking from our featured chef's recipes, Jacques Pepin, and for this week it is all about breakfast. I have been missing a few weeks of IHCC themes and have been lagging behind in my blogging, due to family commitments. I apologize if I have not been visiting lately, and will visit whenever I can.

I have not been baking as often as I did, and I was "talking" to my oven the other day, that how sorry I was for neglecting it, and my son upon hearing that, thought that I had gone "cuckoo"!! Haha! He knows his mommy talks to her plants, but now to the oven as well?? Gosh! I need a vacation!

Back to breakfast time, and I wanted to have a simple cake for breakfast and so I made one of Jacques Pepin's. However, originally his version has plums in it and is baked in a tart pan, with the top brushed with a mixture of plum jam and brandy after baking. I do not have any plums and really wanted a plain simple cake. Furthermore, he did say that the cake can be baked as a plain pound cake, so that was what I did.

Easy and simple cake to make. The ingredients are mixed in a food processor and I've used a 7"x4" loaf pan, which turned out a little small for the amount of batter, which makes quite a tall cake! I've used my homemade rum infused vanilla bean for the extract, and the cake smells really nice with a hint of rum flavour.

Cake is buttery, moist, nutty, fragrant from the rum-vanilla, and a slice is nice with a cup of my morning cuppa!

For the full recipe and instructions of the original recipe with plums, please do refer to Jacques Pepin's website here.

Quick Almond Cake
(adapted from Essential Pepin, here)
4 tablespoons (1/2 stick) unsalted butter, softened (I use salted butter)
1 cup all-purpose flour
1 cup unblanched whole almonds (I use almond meal)
2/3 cup sugar (1/2 cup)
1 teaspoon baking powder
1 teaspoon pure vanilla extract
2 tablespoons canola oil
2 large eggs
1/3 cup milk

Process the flour, almonds, sugar, and baking powder in a food processor until the mixture is a coarse powder. Add the vanilla, the remaining butter, the oil, and eggs and process for a few seconds, just until incorporated. Add the milk and process for a few seconds, until the mixture is smooth. Pour the batter into the prepared pan.

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week 
"Reveilli-toi" (Get Out of Bed)


  1. wow , cake looks so nice and moist!

  2. Good afternoon Joyce, This buttery almond cake with a hint of rum flavour must be yummy.

  3. Buttery and nutty...totally right up my alley, Joyce.

  4. Joyce, you gave me the giggles. I have not talked to my oven before hah..hah.... Don't worry about not visiting because I know what it's like trying to keep up. This almond cake sounds good and the idea of having cake for breakfast will definitely get me out of bed!

  5. Looks good Joyce! Glad you're back again! :D

  6. Sometimes a simple cake is what we need to get rolling again. Good to see you back and baking for breakfast.

  7. What a great idea to bake it in that pan! It sounds wonderful. And I love it that you talked to your temporarily neglected oven. :-) Tho here's hope that you get a vacation soon!

  8. hi! me again recieved an award and wanted to share it with you so please come over to collect :)

  9. Hi Joyce, I like almond and this is one that I'll definitely love it.