I don't know why I say it, but I do. Every single time. Anytime I eat something that is almond flavored I utter the phrase. Over and over again. Like I am some kind of expert. Like I do it all the time. As if I am so familiar with it that I couldn't be any more sure of myself. Without fail.
The second I bite into anything with even the most obscure hint of almond I can't help but remark, "It tastes JUST LIKE wedding cake!" Maybe it does, you say. Perhaps I know, and it is a fair comparison. But I don't. I wouldn't have the slightest clue what wedding cake tastes like. I started to think about it last night and I can't tell you a single wedding I have been to in my memory that I have eaten the cake. I just don't do it. I didn't even eat my own wedding cake, not even one year later on my anniversary because I didn't want to figure out how to get the top layer from New Orleans to DC where I was living at the time.
Why don't I eat the cake? It isn't because I don't like cake, or because I can't squeeze anymore food into an already snug dress. It has to do with my moves. I am a dancing machine and weddings are the prime place to strut my stuff. By the time the cake is cut I am already full from the dinner (which I never miss out on ;-) and well into the refreshments and can't be bothered to leave the dance floor for even a moment to enjoy cake. Other matters are more pressing, I have priorities!
But I know enough to know that wedding cake traditionally tastes like almond and so I feel confident in my statement. And I do love almond flavored treats, A LOT - so chances are I would really like wedding cake - if only I could kick off my dancing shoes long enough to indulge. Maybe next time....
Adapted from Cooking Light October 2012
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 2 tablespoons butter, softened
- 2 tablespoons canola oil
- 1 (7-ounce) package almond paste
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup plus 1 tablespoon 2% reduced-fat milk, divided
- Baking spray with flour (such as Baker's Joy)
- 1/4 cup sliced almonds
- 1/3 cup powdered sugar
- Dash of salt
Preparation1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.
Place granulated sugar and next 3 ingredients (through almond paste) in a large bowl;
beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs, 1 at a time,
beating well after each addition;
beat in vanilla. Beating at low speed, add flour mixture and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.
3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray;
sprinkle with sliced almonds.
Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack.
4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon milk and dash of salt; stir with a whisk until smooth. Drizzle glaze over top of bread;
let stand until set.
Click Here for My Adapted Printable Recipe