To submit your post to :
~ Little Thumbs Up, Mushroom event, click here.
~ Bake-Along #44 : Celebration Cupcakes for BA's 2nd Anniversary, click here.
~ Little Thumbs Up, Mushroom event, click here.
~ Bake-Along #44 : Celebration Cupcakes for BA's 2nd Anniversary, click here.
************************
The Home Bakers (THB)'s selected recipe for this week is Marionberry-Hazelnut Cake, chosen by Janis of The Kitchen Is My Shrink. A word of thanks to Janis who has not been blogging much lately, but has find the time to bake and host her selected recipe.
I have heard of marionberry, but have never seen the actual berries before. I'm not even sure if we can find it over here. Even if we can get it here, these berries would be extremely expensive! The good thing about using berries, we can substitute with just about any other berries. Since marionberries are not available in my part of the world, I have substitute with frozen mulberries, as I have a few cups of frozen mulberries in my freezer.
There's a variation in the recipe to use either hazelnut or almonds. And I have chosen to use almonds.
I made half a recipe and baked in a 7" round springform pan. The batter is made up of ground almonds, some flour, and the usual butter, sugar, baking powder and cinnamon powder. I have reduced the sugar slightly to a scant 1/4 cup each of brown sugar and caster sugar. It works out fine, not too sweet, just right.
The frozen mulberries are scattered all over the batter. Slivered almonds are mixed with some brown sugar and cinnamon powder, then these are sprinkled all over the mulberries and cake batter. Bake at 350F, it took about 38 minutes.
This cake has a moist and soft texture. I love the tangy mulberries and the almonds! This is one lovely and delicious cake! A keeper recipe!
For the full recipe, please visit Janis from The Kitchen Is My Shrink and to view other members' bake, drop by The Home Bakers (THB).
We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 18 and we have 42 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at kitchenflavours@yahoo.com.
#41/100
0 comments:
Post a Comment