100 gms sugar optional*
200 gms Vahiné creme d’amande (you add 8 Tablespoons of cold water to the mix and whisk it good :)
100gms flour OR almond powder for gluten free. I go 100 gms, because I love the real almond flavor of this cake.
150-200 gms unsalted butter, at room temperature, cubed (taste test your preferred portions)*
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon bitter almond extract
4-6 large eggs, at room temperature (taste test your preferred portions)*
1. Preheat the oven to 325ºF (162ºC) between 5-6. Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. OR find a great silicone, fluted pan like I have. The tin bundt pan that I had to butter and flour is my summer corander wreath in my herb garden :)
2. First bowl, mix the sugar (I don’t use the sugar b/c for me the crême is sweet enough) and almond crême, butter.
3. In a small bowl, whisk together flour or almond powder or mixture thereof and baking powder. Add to first bowl.
4. Now mix in the eggs one at a time. Farm eggs are very rich in flavor and sometimes 6 large eggs are too “eggy” in flavor; So you decide, depending on your options; farm fresh/ size, etc. I learned from my aunt without written instruction and personal “variation"
5. Add the eggs one at a time, mixing a bit before the next one. Scrape the sides with a spatula once in awhile :)
7. Scrape the batter into the prepared cake pan and bake the cake for 45-60 minutes, or until the top is deep brown and the knife comes out clean. Again, depends on your oven. Flat 9” pan will take a bit longer than the bundt type pan, and it is not as pretty. The important thing when baking is it must be as much in the center of the oven (both horizontally and vertically) as possible.
8. Remove the cake from the oven and flip onto a wooden board after a few minutes. "Peal off" the silicone cake pan. I love the rubbery bending in mine and the way I can flip up the edge of the pan once the cake is turned over, begging for her release. Now you can sprinkle with powdered sugar
By then the kettle has whistled her preparedness for a cup of tea to join that cake. When I bake this cake, my imagination (sometimes gone wild) will talk with my Tantta Ginette. I miss her.
* must test these “options” yourself :) Whew, it was hard work trying to write this recipe. See why I didn’t do it yesterday?