Yesterday I made a cake without any idea of what I was going to make. I used some ingredients I had in the cupboard and let my creativity do the job.
I must say that following a recipe is not my forte. I cannot cope with "set ingredients", that will just take away all the creativity and the joy of baking your own cakes.
Yes, sometimes cakes don't turn out as you expected, but then you learn for the next time and as you gain experience you will have more of an idea of quantities and combination of ingredients.
As I had no butter in the fridge I ground some almonds and added them to the mixture. They contain vegetable oils which give a good and moist texture to cakes which can replace butter or oil.
Baking without recipes is pure therapy for me. The final result was interesting. I created a butter free apple and almond cake and I decorated it with almond flakes which had been lurking in the cupboard ready to be used. Almond flakes can make pretty flowery decorations which are delicious too!
- Prep Time : 30 minutes
- Cook Time : 40 minutes
Whip the yolks with 3/4 of the sugar until pale and creamy then add the lemon zest, flour, ground almonds, vanilla extract and liquor.
Peel the apples, slice them and add them to the mixture
Whip the egg whites with the remaining sugar and gently incorporate them to the mixture as well
Stir well until you get a creamy texture
Cook the cake at 150C for 40 minutes. When it is cooked let it cool down and spread some apricot or orange jam over it
Decorate with flaked almonds to resemble flower's petals; with round chocolate crispies or sugary pearls you can make the stamen. Sprinkle with coconut flakes and a little dust of icing sugar.
Et voila'! A happy flowery cake for you! 🙂