You see that bag of Almond Flour? I purchased my first bag of it some time ago because I wanted to try baking Macarons. After a couple of failed attempts, I decided that I didn’t want the entire expensive bag of flour to go to waste, so I tried the Magically Moist Almond Cake recipe on the back of the package instead.
What I found interesting about the recipe was the use of Coconut flour which was new to me. It wasn’t hard to find though. One trip to Your Dekalb Farmers Market and I was set to go.
The process is as basic as many cake recipes. Start by combining the dry ingredients in a bowl and set aside.
Next, cream the butter and sugar then add the eggs, milk and flavoring. This is where I added a little hint of love.
I think this cake is delicious as-is, but stirring the zest of a lemon into the batter seems to make the taste of the finished cake a little brighter.
I baked my first Almond Cake in a round cake pan which was great but this time I wanted to use this adorable Mini Bundt Cake Pan.
I carefully filled each mold then placed the pan in the oven to bake.
As you can see, I was a tad on the generous side in a couple of the molds but the minis baked up nicely.
They look pretty decent don’t you think?
Since I was serving these with blueberries, I decided to mix up some whipping cream to go with. This batch was made by whipping one cup of cold heavy cream with one tablespoon of granulated sugar.
My 4 year old niece wanted to help make the topping. She loves to help in the kitchen and did a great job!
So here it is all ready to go.
The cake was moist and very easy to make. It was slightly nutty with delicate flavors of coconut and lemon. Since I happen to have some flour left over, I do intend to make it again as a companion to a cup of tea.
The recipe for Magically Moist Almond Cake can be found on the back of the Bob’s Red Mill Almond Flour package and HERE on their website. Give it a try and don’t forget the lemon zest!