This Almond Cake with Coconut Butter Drizzle is from my Mother’s Day 2015 Brunch. I also thought I’d give you the Mother’s Day brunch menu. And happy Mother’s Day to all, especially my mommy!
I was going to say that I was interrupting Brown Bag Lunch month, with my Mother’s Day brunch menu, but you know, this Almond Cake would be fabulous in a lunch bag! It’s nice and moist, and would be a wonderful little snack cake in the afternoon. And, it keeps for a week at room temperature. What could be lovelier!
But first, my Mother’s Day Brunch Menu for 2015:
Broccoli and Leek Crustless Quiche that I posted about back in 2010. This dish really stands the test of time. I’ve made it a few times lately and it’s great for dinner or brunch. It’s nice and easy, and you can change the ingredients up if you have some leftovers to use up. For Mother’s Day I cooked up the veggies, layered the bread crumbs, veggies, and cheese in the baking dish the day before. On the morning of, I simply added the milk and eggs to the dish and baked it up. I think it took an additional 5 minutes to bake because the ingredients were all cold from the fridge. But, it turned out wonderfully delicious.
Two Layered Potatoes from Feed Your Soul Too. I made this dish all the way through step 12 (or I baked it for 2 hours), then took it out of the oven, let it cool, and refrigerated it overnight. In the morning, I simply took it out of the oven and finished baking it for the final 30 minutes. Mom loved it. She commented several times that she especially liked the little bit of sweetness from the sweet potato.
This cake will keep well for a week in a covered cake pan at room temperature. So, again, it’s great for Brown Bag lunches. But, this allowed me to bake the cake the day before the Mother’s Day celebration, and not have to worry about dry cake.
- 9 ounces marzipan cut into small cubes
- 18 tablespoons unsalted butter softened, cut into small cubes
- ¾ cup sugar
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 6 large eggs
- 1 cup cake flour
- Coconut Butter for drizzle recipe below
- Preheat the oven to 325º F. Butter and flour a 10-inch springform tube pan or bundt cake ring, and set aside.
- Soften the marzipan in the microwave for 30 seconds to a minute.
- Place the softened marzipan, butter, and sugar in the bowl of the food processor, and process until combined and smooth. Add almond and vanilla extracts, and process again. Break the eggs, one at a time through the funnel, processing after each addition. Add the flour to the bowl, and process again.
- Pour the cake batter into the prepared cake pan.
- Bake in the preheated oven for 40-50 minutes, but be sure to check it at 40 minutes, as it can burn easily. When the cake is golden, test with a cake-tester or wooden skewer to see if it comes out clean, with just a few moist crumbs. Remove from the oven and leave to cool in the cake pan before turning out.
- Drizzle with melted Coconut Butter for serving.
Adapted from April J. Harris
Now, to be quite honest, the meal started with the fact that I really wanted to make this Coconut Butter for my mom. She loves coconut, and I thought this would be a fun thing to make; we could eat it for brunch, and it’s a gift with whatever is left in the jar that she can take home with her.
When the Coconut Butter is first made it’s very liquidy, but it starts to harden after a few hours at room temperature. That’s easily fixed by popping it in the microwave to melt it again.
The Coconut Butter reminded me of peanut butter, both in flavor and fragrance. And, I think it would be wonderful on morning toast. I’d be willing to bet that you could use it almost anywhere that you’d use peanut butter.
- ½ pound unsweetened coconut shreds
- pinch salt
- Preheat the oven to 350° F.
- Spread the coconut in even layers on two large foil covered baking sheets. Toast in the 350° oven for 10-15 minutes, stirring the coconut and rotating the trays after every 3 minutes, until golden brown. Keep an eye on the toasting, as it can burn easily.
- Remove from the oven, and let cool for about 5 minutes.
- Transfer the toasted coconut to a food processor, and add in the salt. Process until very thin and smooth. Pour into a jar, and stir every 30 minutes (to prevent separation) until hard.
- When you want to spread or drizzle the coconut butter, simply microwave on high for 20-60 seconds depending on the amount being microwaved and the power of the microwave, until smooth and melted.
The nutrition analysis is for the whole batch of coconut butter
Adapted from Texanerin