I know I promised you a tagine in my last post, but the busted water heater kitchen-leak also soaked the notes I took which had measured amounts of everything I did for that recipe *sigh*. I will try to figure out my amounts in the next couple weeks.
So as soon as we got the water-heater replaced, out car broke :( It was fixed pretty easily, but because of complications this week (read: soaked kitchen and walking due to a broken car) there has been a lot of eating-out this week.
But I did do one thing: I baked this almond cake. I think you should too, it was actually pretty easy and didn't take very long. And I feel justified in the fact that we ate this cake for dinner, because I walked to work (twice!) and to the store and mechanics on Friday. It evens out, really!
I followed the recipe from the Smitten Kitchen blog almost exactly, so go here for the recipe. The only difference besides my lack of the pretty almond decorations was that I added some vanilla extract.
It turned out beautifully!The compote, which I made while the cake was baking, was totally made up on the spot. But I liked it.
So pretty much, cut up 3-4 strawberries, add a 1/3 cup of blueberries (mine were frozen) 1/3 cup of peaches (frozen as well) and heat over medium while stirring!
I also added a tablespoon of honey and a tablespoon of sugar, as well as a sprinkle of ginger.
After about 10 minutes of cooking, I mashed everything together. This is not the first time I have wished for an immersion blender.
But then I decided that I liked the compote better when a little chunky!
Make this cake, you will not be disappointed if you like almonds... or cake.
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