Saturday, August 3, 2013
Strawberry Almond Layer Cake
I have been wanting to make this cake for almost a month now. I pinned the recipe onto my Desserts board and it has been languishing there, tempting me each time I pin something new. I came across this recipe on The Little Epicurean - a lovely site filled with awesome recipes and photographs. I finally gave in, bought some almond flour (which is expensive, by the way), and baked this cake. It is the most fancy cake I have ever made! And it was divine!!!! The coolest thing about this cake: it uses muffin scraps. Yes. That's right. You get to bake some muffins and then crush them up into muffin scraps. Or like The Little Epicurean, it was a happy accident since her muffins would not come out of the pan, she had to pull them out with her hands and not wanting to toss the tasty muffin scraps, she made this cake instead.
The original recipe called for raspberries (my favorite) but I was out, so I substituted with strawberries instead, and I did not have strawberry jam, so I used IKEA's Lingonberry jam. The end result is to die for! Check it out for yourself. Try it. You will not regret making this cake. Warning: This is a hands-on baking experience :)