If you remember from my last post, my dearest friends came to visit from Ireland this week, after 2 and a half years of keeping in contact and it was so lovely. In case you were wondering, I made THE Marcella Hazan’s Bolognese with Pappardelle (recipe here), when they came over and it was a big hit- I find that no one is ever disappointed to have pasta for dinner, you know? The main purpose of their trip, however, was to celebrate Marese’s 60th birthday, so naturally I HAD to make a birthday cake!
This cake comes from my favorite place in the world, Food52.com, from the ever talented Posie Harwood, whose recipes are legend on the website. I try to mess around with every recipe that doesn’t come from me and add a spin to it, but this cake is so beautiful that I practically followed the recipe as is word-for-word (you can find the original recipe here). This cake has an usual twist in the frosting, but since I tried it I may never look back. It begins with the boiling of milk, salt, and flour together until thick. Yup, you read that right, FLOUR in your frosting. It might sound odd, but the cooking takes away the raw flour taste, and when it’s added to the whipped butter and sugar, it produces a light fluffy frosting with just a hint of almond that might not even make it onto the cake if you “taste test” too many times. I only iced the top of this cake so that it could keep its homemade look, but I can also envision covering this cake in decorations and piping, it’s so versatile!
Enjoy a slice of this cake with a cup of tea or coffee, or maybe just eat all the frosting out of the bowl, I’m not judging! Let’s bake!!
Makes: 1 9×13″ sheet cake
Prep Time: 30 minutes
Bake Time: 25-30 minutes
Total Time: 1 hour 15 minutes (depending on how much you decorate)
2¼ cups All Purpose Flour
2 tsp baking powder
½ cup (1 stick) butter, softened to room temperature
1 1/3 cups sugar
½ tsp almond extract
½ vanilla extract
¾ cup milk
1/3 cup almond flour
1. Preheat the oven to 350ºF. Line your baking dish with parchment paper (or grease thoroughly and flour).
2. Whisk together the flour and baking powder in a small bowl and set aside for now.
3. In the bowl of your stand mixer (or a large bowl with a hand mixer), cream together your butter and sugar until it’s light and fluffy- and actually wait until it looks pale and whipped, it’s not enough to just wait until they’re incorporated. It should be about 5 minutes.
4. Add in your eggs, one at a time, beating until each egg incorporated before proceeding. Add the almond extract and mix to combine.
5. Measure your milk and add vanilla to it. Next, you will be adding your flour mixture and your milk mixture to the butter mixture, alternating between the two and beginning with the flour. In other words, add your flour mixture in 3 parts, and your milk in 2 parts. Take it slow, you don’t want to be wearing more flour than is in the bowl, and make sure each addition is well mixed before continuing.
6. Once your flour and milk has been added, mix in the almond flour, which adds a nice texture to the cake I thought, plus kept it super moist.
7. Pour your batter into your prepared pan, and bake for 25-30 minutes, or until the top is beautifully golden and a cake tester comes out clean. Allow to cool fully in the pan before frosting.
1 cup milk
3 tbs all purpose flour
½ tsp salt
1 cup butter, softened to room temperature
1 cup sugar
½ tsp almond extract
½ tsp vanilla extract
1. In a heavy-bottomed saucepan, whisk together the flour, milk, and salt until smooth. Bring the mixture up to medium heat, whisking constantly until it gets thick and bubbles as if it’s just about to boil. Remove from the heat and allow to cool for around 10 minutes so that it won’t melt the butter in the frosting.
2. In the bowl of your stand mixer, beat together butter, sugar, almond and vanilla extracts until very light and fluffy, about 6-7 minutes. Scoop the milk mixture into the butter mixture, 1 spoonful at a time, until the frosting is whipped and pillowy. Spread generously on your cake and feel free to eat the leftovers with a spoon.