Almond-Blueberry-Cranberry Cake – Nigella

This week, in I Heart Cooking Club, we had a lovely topic, tea time.  It was particularly lovely because it helped me decide what to make hubby,  for dessert.  If I ask him, what kind of a cake he wants, the answer is almost always, nut cake.  He is also a fruit lover which makes this combination of almonds, blueberries and cranberries, the perfect choice, for him.  This goes along with my PFP, Preparing for Passover.  I had a partial bag of frozen cranberries and a partial bag of blueberries and I wanted them gone.  Doesn’t this sound like a nice way to use these fruits?

This also, seemed like a perfect contribution to Slightly Indulgent Tuesdays which is one of my favorite blogs.  Amy is one of the sweetest bloggers and she has phenomenal information on her blogs along with her recipes.

The original recipe did not use slivered almonds or rum extract, at all, but I thought the cake might need a little bit more flavor.  Just look at all those almonds, cranberries and blueberries.  If I may pat myself on the back, I think this is a winner.  Hubby has been “sneaking” pieces when I am not looking.  So, sit down, put your feet up, get a cup of tea and a nice big piece of this almond fruited cake.  Enjoy. 

 

Almond-Blueberry-Cranberry Cake      (adapted from Nigella Lawson’s Domestic Goddess)

 

 Ingredients: 

1 cup mixture of frozen blueberries and cranberries 

 1 2/3 cups gluten free flour   

1 cup canola oil   

1/2 cup plus 1 tablespoon sugar 

 3 large eggs, beaten 

2-3 drops almond extract   

1/2 teaspoon rum extract 

 1/2 cup ground almonds 

 1/2 cup slivered almonds   

6 tablespoons almond Rice Dream 

 2/3 cup additional slivered almonds 

 Method: 

Preheat oven to 325 degrees F. 

Wash the berries  in a colander under cold water, then pat them dry, toss them in some flour, and shake well to get rid of excess.  

Mix oil and sugar until well combined. 

Gradually add the beaten eggs and almond extract, and rum extract and. then gently fold in the remaining flour and ground almonds.  

Fold in the berries and 1/2 cup almond slivers, then the rice milk and spoon the thick mixture into a 9 X 5-inch loaf pan, lined and sprayed with cooking oil. 

Place remaining slivered almonds on top of cake. 

 Bake for 45 minutes to 1 hour at 325 F, or until a toothpick comes out clean. Makes 8 to 10 thick slices. 

  

                                                                                                                                                                                                                                                                                                                                                                                          

 

 

Lemon Chicken Soup without Orzo CEiMB

New URL for QUINOA CAKES here

This week, the CEiMB cooks made or are making Lemon Chicken Soup with Orzo.  I had to change the name.  I really should have called it Lemon Chicken Soup with Mixed Rice.  I hope I got a good picture of this rice.  It is stunning.

I had no problem with the rest of the recipe which can be found on pages 86-87 or on our Hostess for the week’s blog, Grandma’s Kitchen Table.  I may have put the lemon-egg mixture into the soup when the soup was a little too hot because mine is not as smooth as it could be, but without photos, I never quite know what the final product should look like.

I have not tasted it yet.  I love the little pieces of vegetables and chicken in it and I am sure the rice will be as tasty as the orzo.

Ellie’s soups, so far, have been excellent.  The vegetable soup, I made, had hubby exclaiming for days.