Yesterday, my family celebrated Easter. Just over a month early.
And it was totally awesome.
You see, my little sister was home from college and wouldn’t be back again until well after Easter. And my parents will be in NYC Easter weekend, doing fun, grown-up things. So we broke out the pastel-colored baskets and plastic grass early, made our traditional Easter fare (complete with our traditional pastitsio), and had a great time.
I, always looking for a good excuse to whip up a cake, volunteered to bring Rose Levy Beranbaum’s Golden Almond Cake from her phenomenal and essential book, The Cake Bible. If you like to bake and want to be a real show-off, buy this book ASAP. I really can’t overstate how user-friendly it is, and how wonderful the recipes turn out. The only thing you have to keep in mind with Rose’s recipes is that they almost exclusively use cake flour.
Lucky for you (and me!), Joy the Baker tackled the at-home method for making cake flour on her blog. Basically, for every cup of all purpose flour you use, you remove two tablespoons of flour and substitute two tablespoons of cornstarch. Then you sift the mixture together about five times until well combined. Easy.
After the cake had cooled, I whipped up (literally) this raspberry buttercream from Wilton. It’s light with just the right amount of tartness, and perfectly complements the buttery almond cake. And as you can see in the pictures, I didn’t use seedless preserves, but it turned out great just the same.
So whether you celebrate a month early, the day of, or a month late, I absolutely recommend adding this cake to your Easter table.
Check out the other Cakes of the Month!