It’s funny. Of all the cookbooks, blogs, and cooking shows, sometimes the best recipe is on the box, staring right at you.
In my last post, I vowed to use my cookbooks more often. Well, here I am, extolling the recipe on the Bob’s Red Mill package. In fairness, though, as recipe-testing goes, a company’s own recipe must undergo a fairly thorough testing procedure.
A cookbook may have dozens, if not hundreds, of recipes. Product packaging will have one or two recipes in which to tout the use of their ingredient. This could be their only chance to sell you on the item.
And sell me they did. When I helped my sister move, I helped myself to some of the items in her pantry. A box of almond meal was among the items that made their way into our kitchen. I wasn’t quite sure what to do with the almond meal and noticed that the best-by date was fast approaching. So I turned the package over and looked to see what they suggested.
The suggestion was this Magically Moist Almond Cake, which was delicious. I’ve now it made twice with wonderful results. Serves well with fresh berries and whipped cream. I also suggest using a spring-form pan to help with serving.
Magically Moist Almond Cake
Recipe adapted from Bob’s Red Mill
PREP TIME: 10 minutes
COOK TIME: 30 minutes
YIELD: Serves 8
WHAT TO GRAB: 6 tablespoons butter 1 cup of sugar 3 eggs ½ cup 1% milk 1 teaspoon vanilla extract 2 cups Bob's Red Mill Almond Meal / Flour ¼ teaspoon Kosher salt 2 teaspoons baking powder
HOW YOU DO IT:
1. Preheat the oven to 350 degrees.
2. Cream together the butter and sugar until smooth. Add in the eggs one at a time, and beat until fully blended. Add the milk and vanilla and mix until combined.
3. In a separate bowl, combine the almond flour, salt, and baking powder. Beat the dry ingredients into the wet ingredients until creamy.
4. Spread into a greased 9” cake round, or spring-form pan (*I prefer the spring-form pan), and bake at 350 for 30 minutes. Allow to cool, then serve with fresh fruit and whipped cream!