I am just thrilled that I am able to do some simple baking even while on crutches. My girl helped me……so happy. My girls know I will be bored if I’m not allowed into the kitchen. Then I will get ambitious and they will get headache…haha. They also know how clumsy I am when moving around on my crutches. That’s because I want to move fast. That sure sounds silly but I thought I can manage well. But then I fell down one day and hurt myself quite badly. Received a lot of lectures from my family……oooops! But luckily I didn’t really hurt my injured leg. A big lesson learned. Now I am more careful. I have learned to be slow and steady and more ladylike……*grin*.
When I insisted that I want to do baking, my girl had to give in. Yay…I won…..*big smiles*. She was there to help me. This cake requires processor and I need some help. The recipe is actually very simple.
I once went to a lady’s potluck lunch and an Austrian friend brought a very delicious cake. The cake was harder and drier than normal cakes but the texture and flavour was just beautiful. I often thought that cakes have to be soft and moist. But how wrong! In fact I ate 3 slices of the cake…so delicious. I often thought about that cake. I was told that it was called a pastry cake. On googling, I couldn’t find anything like that.
Then the other week, a friend came by with a freshly baked rhubarb pie. That was really delicious. I thought the pie filling tasted quite like that cake brought by the Austrian friend. My friend said that she added almond powder into the pie batter. Oooooh….that could be the trick to make a harder cake. I was so excited to try.
Finally I did. It’s not there yet but very close. I am rather happy with my version but will definitely try again. My family likes this raspberry almond cupcake very much.
Here’s my Raspberry Almond Cake recipe. I made 12 pieces.
1C almond powder
1C spelt flour
1t baking powder
1t vanilla essence
Put Ingredients A into a processor and process until like bread crumbs.
smooth raspberry jam
Break the 2 eggs into the butter mixture. Process until well mixed. the batter is thicker than cake batter.
Line a cupcake tin with cupcake cases. Scoop the batter into the cupcake cases until half full.
Add a scoop of raspberry jam. More or less is up to your preference. I’m sure you can use other jams too. But I thought the raspberry jam gives the cupcakes a lovely taste and also colour contrast.
Scoop more batter to cover the jam.
Bake in a preheated oven of 200 degrees Celsius for about 15-20 minutes or until a skewer inserted into the centre comes out clean. It’s very delicious served hot or at room temperature. I find that it is just as delicious the next day. I love it with a cup of milk.
You can use normal flour or normal sugar if you like. But for better health benefits, use spelt flour and unrefined organic sugar.
Quote of the day……
“Live life fully while you’re here. Experience everything. Take care of yourself and your friends. Have fun, be crazy, be weird. Go out and screw up! You’re going to anyway, so you might as well enjoy the process. Take the opportunity to learn from your mistakes: find the cause of your problem and eliminate it. Don’t try to be perfect; just be an excellent example of being human.”
- Anthony Robbins