For those of you that celebrated Easter this past weekend I hope it was fabulous for you! It certainly was for me! It was nice to see family, eat some fabulous food, play some wiffleball (even hubby’s grandmother has a few swings!) and go on an Easter Egg Hunt! We managed to lose one of the eggs. It’s a good thing we used plastic eggs otherwise the back yard would start to smell!
It’s not too late to post about Easter food, right? I mean, even though this cake is traditionally served for Easter, it’s a cake that can and should be enjoyed year round. I had a lot of fun making this cake, and you can definitely make it your own by changing up the design.
I was originally going to write Happy Easter in Polish (which is Wesołych Świąt in case you were wondering) but I was literally baking and/or cooking for 6 hours straight on Friday night and about 2-3 hours Saturday morning that I was too lazy to write it out. But I like the simple design on this, and there were a lot of compliments.
The reason I picked out this cake was not only because it is traditionally served on Easter, but also because since my husband’s family is Polish, I pretty much HAD to make this cake. And they loved it!
Aren't they (we?) a nice looking family
From A World of Cake
- 3 sticks unsalted butter, softened
- 1 2/3 cup sugar
- 1 1/4 cup ground almonds
- 2 tsp vanilla extract
- zest of 1 orange
- 9 egg whites
- 2 1/4 cups all purpose flour
Preheat oven to 350 degrees. The original recipe calls for a 10″ square or round baking pan. I used a 9″ round and it came out fine, I just let it bake for a few extra minutes. Butter and flour your pan and set aside.
In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy, about 3-4 minutes. Add ground almonds, vanilla and orange. Gently stir in the flour until combined. Pour into another bowl and set aside.
Make sure you wash and dry your stand mixer thoroughly before doing the egg whites. With the whisk attachment, add the eggs and beat on medium speed until frothy. Then bump it up to the highest setting and whisk until stiff peaks form.
Gently fold the egg whites into the batter until just combined. Pour the mixture into the pan and bake for 30-40 minutes, until lightly browned. If you press your finger in the middle, it should bounce back.
Let cool for 10 minutes in the pan, then remove from pan and let cool on a wire rack.
- 2.5 tbsp unsalted butter
- 8oz semi-sweet chocolate chips
- 2 tbsp honey
- 1 tsp vanilla extract
Using a double boiler, or a small sauce pan with a stainless steel bowl on top, melt the butter over medium-high heat. Add the chocolate chips and honey and stir until the chocolate has completely melted. Remove from heat and stir the vanilla.
At this point I let the ganache cool slightly and then using a spoon I spooned the ganache onto the cooled cake and spread evenly.