This is a cake I baked a few days back an hour before I had to fly out from Sydney to Singapore enroute to Mumbai. Was meant to be a surprise dessert to take to meet my friends from a long time back. They are christened as Gatarganga for the filthy language they use when talking to each other ..Ahh boys who still pretend that they and I are teenagers.
I was very pleased to see that it survived the journey in my backpack all the way to here so I thought to write down the recipe before I get senile or dementia or both.
- Butter softened -75 g
- Oil( vegetable )-50 g
- Sugar brown or white – 125 g
- Flour 95 g
- Almond powder- 50 g
- Baking powder-10 g
- eggs large-2
- Cream 50 g
- Cocoa nibs – 10 g/1 t( these are for the crunch and a hint of bitterness to contrast with the sweetness of the cake.
- Sliced almonds -20g/1 T
I made this like a modified version of a pound cake. First things to do is get your oven preheated before you start to175 C. Line one 8 inch cake tin with baking paper atleast at the base( or use a precut silicone cake base)
whisk the eggs with sugar and add a little vanilla extract. Melt the butter and oil and add to the whisked eggs mix. Add in the cream and mix lightly.
Mix together the almond flour and baking powder and fold it into the egg mix. Gently mix in the cocoa nibs.
Pour it into the cake tin and top with sliced/ flaked almonds. Bake for between 20-25 mins or a bit more till done .