If you are like me and love tea, you inevitably want something to nibble on when you are sipping your mug of tea. In my case, since the Rae Dunn mugs I love so dearly are HUGE (almost 16 oz’s of tea), I need something light and delicious as a snack. Hello, almond cake! I first had a version of this at IkeaΒ and immediately fell in love. It was light, but creamy and had my favourite topping – almonds! Literally, I will eat almond anything. But the one thing I didn’t love so much was the cream, which also makes for a calorie-full snack. So I found a recipeΒ on Pinterest and made it my own using ingredient that are a pantry staple in our home. And lets just say since I made this, it’s been on repeat for almost three months!
How to make the Mint Candy Designs Version of Almond Cake
- 1/2 cup white sugar
- beans from 1/2 a vanilla bean scraped out OR 1 tspn vanilla essence (OR if you have 1/2 cup vanilla sugar, use that instead of (1) and (2)
- 1/2 tspn almond extract
- 1 cup flour
- 1/2 cup unsalted butter, melted
- 2 tbspn slices almonds
- 2 tbspn coarsely crushed pistachios
- 2 tbspn coarsely crushed walnuts
No separate steps required – Literally, toss everything except the nuts, into a mixing bowl and mix well.
Your mixture will be a thick bread-like mixture. Pour into a parchment lined pan of choice – I use a shallow 9 inch round baking pan as the mixture isn’t enough for a larger pan.
Garnish with sliced almonds, crushed pistachios and walnuts.
Bake in 350 F pre heated oven for 20-25 minutes, or until toothpick comes out clean.