#1: THE CAKE (Swedish Almond Cake)
44 Things That Spark Joy a.k.a. Sh*t That Makes Me Happy:
#1: THE CAKE (Swedish Almond Cake)
I decided in my 44th year and in light of the fact that we are all (still) looking for things to spark joy in our lives to gather 44 things I’ve found along the way this past year and share them. Maybe these are things you’ve already discovered or maybe they are of no interest to you. If so, feel free to scroll past and ignore these posts. But if you are looking for something new to try then read away. My philosophy is why not try to spread a little joy to even just a few others?!
There was no better place to start this list than with “THE CAKE.” A dear friend shared this recipe with me early on in the quarantine last year. It has become a favorite of mine and I even made it as my birthday cake this year. She and I refer to it as “THE CAKE” as in “this is the only cake you’ll ever need” or “why make anything else because it’s so damn good.” Don’t be deceived though – this is not a traditional fluffy, moist, crumby birthday cake that you frost. It’s dense and has an edge almost like a cookie with a middle whose texture resembles that of marzipan. (For those of you that have nut allergies… I am truly sorry that you can’t enjoy this.)
This friend and I have a mutual love of good food, cooking and baking. She is by far more adventurous and experienced than I am when it comes trying savory items. Her cooking is also next level. Like really next level. Like she has her own YouTube channel next level. When it comes down to desserts though, I don’t shy away from a challenge or refuse to taste just about anything. The first time I made this cake I fell in love. Every time I have made it and shared it with someone else they have the same reaction. What is in this!? What makes it so good? And why can’t I stop eating it? Can I have the recipe? Nom, nom, nom…
Dessert is my favorite thing to make… and eat. I don’t drink much anymore so sugar and coffee are my main vices. They are what get me through the tough times and give me comfort. While I have learned a lot about brewing coffee at home this year, I find the baking process to be far more of a challenge. Anything chocolate related used to be my go-to, but as chocolate has sadly become a migraine trigger for me and even more tragic is that I have one child that refuses to eat chocolate – I have sought out other flavors. I consistently go back to the tried and true old stand by recipes like a Nestle Toll House Chocolate Chip cookie but discovering new desserts and trying new baking techniques has become a passion for me. I often have to refrain from trying too many recipes or baking too much in a week because baking in my opinion also requires consuming it. My waistline, blood sugar and cholesterol levels have limitations too.
The great thing about this cake is well… everything. First it is good at all times of the day. For breakfast or brunch, after lunch, late afternoon and evening. Second, you can serve it alone or with whipped cream and berries. Either way, it’s delicious. I have even been known to freeze the leftovers (if there are any), individually wrapped then pull them out of the freezer one slice at a time, warm it in the microwave for a few seconds to revive it and then enjoy it all over again. Third, even if you botch it, it’s still pretty good. It’s kind of like that saying about pizza – even bad pizza is still good. Yep, this is true of this cake. Overcooked on the edges? Dip it in your coffee like a biscotti. Over mixed? Well the texture may not be right but the delicious almondiness of it is still there. It will solve all your problems (temporarily) and brighten your day. You just can’t lose. It’s also quick in preparation time and requires no standing around waiting for butter to come to room temperature. We don’t always have the time to do that or want to wait for something sweet!
What I have learned from “THE CAKE” is that the simplest pantry staples can create perfection. It doesn’t have to be a complicated recipe but also one misstep can alter the final product so pay attention if you want it to be true perfection. I also learned the ways of truly superior ingredients. Even the brand of almond extract can make a difference. So go forth! Bake “THE CAKE” and enjoy! I hope you love it as much as I do.
(Tip: I substitute the vanilla extract mentioned at the end for the lemon as I have some picky eaters at my house that don’t enjoy lemon flavoring.)