Almond cake with cherries and white chocolate
I have a cupboard in which I keep all the cakes or cookies that I bake. I had a dream last night that the cupboard was overflowing. I opened the door, and mounds of cookies and pieces of cake came spilling out. In my dream I had a genius idea of what to bake with all of the excess baked goods! And then my elderly dog did this thing she does, where she click clacks frantically around on our wooden floors, and it sounds like she’s desperate to go outside, so you heave yourself out of bed and down the stairs, only to find her back on her bed, staring at you with a “What are you
doing up at this hour” expression on her face. So we’ll never know what I would have done with the dream cakes in the dream cupboard. Perhaps the dream was a sign that I should slow down on the baking. Honestly, though, it’s February. If you don’t have the promise of some small sweet thing to have with your coffee, why the hell would you get out of bed at all?
I made this cake for my father’s birthday. He doesn’t really like chocolate, but I snuck a small amount of white chocolate in. He does like almonds and cherries, though. (At least I hope he does!) So this is the cake I made. It’s a dense cake with ground almonds, made slightly lighter by the inclusion of 3 extra whipped egg whites. (I used the yolks in the ice cream!) In the middle of the layers, we find some cherry preserves thinned with chambord. (I love chambord, but any fruity liqueur would do. Or amaretto. Or anything you like!) And then I topped it with a thin white chocolate/chambord ganache.
Here’s Bob Marley doing Sugar Sugar. Today is his birthday!! I wonder what kind of cake he would have liked.