It has been a very long two months since I last posted here. Where do I begin to tell the story of these past few weeks? We moved from Wisconsin to California at the end of March. The day after our house was packed up, we got in the car and started a four day trip across the country to our new home. It is a temporary home; a furnished rental apartment, in a lovely community, convenient to everything. But I wasn’t prepared for how homesick I would be, and how unsettling such a huge change is to everyday life. When you list a house for sale, you give up any expectation of privacy. Calls come in and you need to make way for visitors to tour and look at everything. I was cooking only the simplest and most basic of meals, in order to keep the kitchen as pristine and tidy as possible. Now all our belongings are in storage until we find the perfect home for us. It’s difficult to pack for a temporary situation. I knew there would be some kitchen equipment here; I just didn’t know how much (or how little). At the last moment, as the movers were packing up my kitchen, I bundled up my sharp knives and put them in my suitcase. Now I’m wishing that I had brought along a lot more basic tools. But I have been determined to get by with what I have and this little snack cake is the result of what you can do with simple ingredients and minimal equipment. I saw the recipe here, and knew it was something I could manage. I did have to purchase a cake pan. And there is only one measuring cup here, a Pyrex 2-cup liquid measure. So, I scooped sugar and flour with a tea cup and it actually worked very well! I expect that all of you, in the comfort of your own kitchens, will have no difficulty making this little gem. If blackberries are not at their peak in your area, substitute another berry. The recipe suggests raspberries, blueberries, or even sliced plums. Serve the cake with a little whipped cream or creme fraiche alongside and you will have a very elegant sweet treat, for tea or coffee break, dessert or breakfast. And, stay tuned here, for more of my California culinary adventures.
- 6 tablespoons unsalted butter
- 2 eggs
- ¾ cup granulated sugar
- 1 teaspoon pure almond extract
- 1 cup all-purpose flour
- 1 cup fresh blackberries, cut in half if very large (or substitute raspberries or blueberries)
- Preheat the oven to 400°F. Butter and flour a 9-inch round cake pan. In a small saucepan, melt the butter. Set aside to cool for a bit.
- In a large mixing bowl, whisk together the eggs, sugar, and almond extract. Whisk until foamy and light in texture. Pour in the slightly-cooled butter and stir to blend. Stir in the flour and mix until the batter is smooth.
- Pour the batter into the prepared baking pan and smooth the top. Scatter the blackberries evenly over the top.
- Bake for 20 to 30 minutes, until golden brown on top and a cake tester comes out clean. Remove to a rack to cool completely. Slice and serve with softly whipped cream or creme fraiche, if desired.
Find the original recipe in this article.