Almond Cake

My husband loves Eastern European food.  This cake is from a cookbook we bought early in our marriage.  "Tort Migdalowy," a super wonderful almond cake with a coffee-cream filled/iced cake.  The icing is yummy, more of a french-style buttercream (half butter, half egg yolks rather than full butter).  

I have made it several times now, because it is easy to make gluten-free.  I don't know gluten free well.  Dairy-free, I have been practicing for 3 years now.  Gluten-free I am new to.  This is my starter cake; I am definitely open to suggestions!  

Here is my cast of characters:

Dairy-free Butter, Gluten-free Flour (Dairy-free shortening, not used this time, but for reference)

Cake recipe:

- 1/2 cup blanched almonds

- 1 cup butter, softened

- generous 1 cup sugar

- 4 eggs, beaten

- 1 1/4 cups self-rising flour, sifted  (or, 1 1/4 cup gluten-free flour, with 1 3/4 tsp baking powder and 5/8 tsp salt)

Preheat oven to 350.

Put the blanched almonds on a baking sheet   and roast for 7 minutes or until fragrant and golden brown.  Let cool, then transfer to a processor or a blender and process until fine.

Cream the butter and sugar together in a bowl until pale and fluffy.  Gradually add the eggs, a little at a time, beating well after each addition.  Fold in the ground roasted almonds and the flour.

Divide the cake mixture evenly between 2 lightly greased cake pans.  Bake for 25-30 minutes, until well-risen and firm to the touch.   

I will post the coffee cream icing soon.  I have also made it with the chocolate buttercream frosting here.  It turns out great when made dairy free as well!!  In this house where sensitivities live or sensitivities visit, knowing the right ingredients and learning the ropes has been helpful.  Knowing that recipes can turn out tasty with substitutions has been so great!  

Quick tasting note: because this cake is made from half flour, half ground almond, it has a coarser texture instead of the fluffier cake texture we are used to.  So yummy, just a little more coarse in texture.

Iced Oatmeal Cookies

These cookies...wow...these cookies...I would describe them but I am too busy debating if I should make them again.  So good!  Soft.  Just the right sweet.  So good.

- 1 cup shortening*

- 1 cup sugar

- 1 cup brown sugar

- 2 eggs

- 1 tbsp vanilla

- 1 1/2 tsp cinnamon

- 1/2 cup pecans (optional)

- 1 1/4 cup flour

- 1 tsp baking soda

- 3/4 tsp salt

- 1 tbsp water

- 3 cups quick cooking oats

- 1 cup raisins

Cream shortening and sugars.  Add remaining ingredients in order.  Mix well.  Bake at 350 for 14 minutes.  

Frost while warm with powdered sugar icing.  (Powdered sugar icing:  1 cup powdered sugar, 1 tbsp milk of choice, stir together.  If too thin, add sugar.  If too thick, add milk.  Desired consistency is like a glaze)

A friend brought these to my family after we had a baby.  I have made them several times in the 2 months since!  They are that good.  Enjoy!

*These are dairy free if you use the right shortening.

Vanilla Cake, Dairy-Free

Birthday time means I need a vanilla cake recipe.  I have a great dairy-free chocolate cake recipe, but I needed a dairy-free vanilla cake recipe.  I found this one and it was really good!  It reminds me a bit of pound cake.  I will use it again!

- 2 1/4 cup flour

- 1/4 cup cornstarch

- 1 3/4 cup sugar

- 1/2 tsp salt

- 2 tsp baking powder

- 3/4 cup canola oil

- 1 tbsp + 1 tsp vanilla extract

- 4 large eggs, at room temperature

- 1 cup almond milk, at room temperature (or 1 cup carton coconut milk, or 1 cup soy milk)

Preheat the oven to 350 degrees.  

Mix the flour, cornstarch, sugar, salt, and baking powder.  Add the oil and beat until the mixture comes together uniformly.  

In a separate bowl, mix the eggs and vanilla with the almond milk.  Pour half the egg mixture into the flour mixture and blend until well combined.  Then pour the rest of the egg mixture and mix on medium speed until the batter is evenly mixed.

The batter can be divided between 2 9" cake pans or 22-24 cupcakes.  Bake for approximately 25-28 minutes or until a tooth pick inserted comes out clean.  (Cupcakes for only about 17-19 minutes)

An internet search led me to Leela Bean Bakes for this recipe.  Enjoy!

Coconut Oil Chocolate Chip Cookies

This is my second test recipe with coconut oil.  I have to say:  these cookies are wonderful!!  They are the perfect chewy consistency!  The coconut oil replaces butter.  And, if it's needed in your house, use dairy-free chocolate chips to make the cookies totally dairy-free.  Seriously wonderful recipe, will be repeated often in this house!

- 1/2 cup coconut oil, softened but not melted

- 1/2 cup brown sugar, packed

- 1/3 cup sugar

- 1 egg

- 2 tsp vanilla extract

- 1 1/2 cup all-purpose flour

- 2 tsp cornstarch

- 1 tsp baking soda

- 1/4 tsp salt

- 1 cup semisweet chocolate chips

Cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.  Add in the flour, cornstarch, baking soda, and salt, and beat on medium-low speed until combined.  Fold in the chocolate chips until just combined.

Shape the dough into balls and place on a plate.  Cover and refrigerate for at least 2 hours.

Preheat the oven to 350.  Place chilled dough balls on a parchment-lined baking sheet.  Bake for 10-12 minutes, until the edges are just set.  (The centers may look slightly undercooked.)

This recipes makes about 18-24 cookies, depending on size of cookies.  They can store in an air-tight container for up to 1 week, or in the freezer for 3-4 months.

Chewy chocolate chip cookies, what's not to like!