Today it was gloriously sunny and rather warm. Baking wasn't perhaps the first thought many people would have when their apartment is already a bit warm, but this cake is so light to eat that it really seemed perfect. A pound cake recipe, I've made it before as tea cakes with lemon and decided that I'd try a version with an almond touch. It really was perfect for a sunny, springtime treat.
While I'm showing this as tea cakes, the recipe I've adapted it from was designed for a loaf-style pound cake and it's quite delicious that way, as well. You'll just need to adjust the baking time to about an hour. You can also opt to leave the amaretto out, but I think that it adds to the almond extract flavor in a really lovely way.
Almond Amaretto Tea Cakes
adapted from Pichet Ong
Preheat oven to 325°F
1 cup unsalted butter, at room temperature
2 tsp almond extract
1 1/2 Tbsp amaretto
1/2 cup sugar
1 cup (liquid measure) sweetened condensed milk (I use the whole contents of 1 small can)
1 1/3 cup flour
1/2 tsp salt
3/4 tsp baking powder
3 large eggs (I was happy to use the beautiful blue Americauna eggs my mom brought us!)
1 - sift together the dry ingredients and set aside.
2 - mix the sugar, almond extract, and amaretto.
3 - add the butter and cream together with the sugar mixture until fluffy (2-5 minutes)
4 - pour in the condensed milk and blend until nicely incorporated, scraping sides of bowl as needed.
5 - add the dry ingredients to the wet mixture.
6 - add the eggs and finish by hand, being careful to not over beat the batter.
Pour batter by spoonfuls into prepared pan (I used a NordicWare decorative tea cake pan that was well greased & floured) and bake at 325°F for 15-20 minutes or until the cake passes the skewer test. It won't be brown, but will look set and have a gorgeous golden hue. Allow to cool on a rack.
These are equally yummy with a cold glass of root beer or a nice cup of coffee.
Happy Mother's Day! Go bake your mom some cakes :)