I hope my three boys will grow up to be a new-age guy aka 新好男人! Other than baking & cooking with them during their free time, it creates great bonding for the family too.
My little chefs headstarted their home-econ lessons right from young with staple of imaginative "kitchen wares" and nurturing through play-and-learn.
As children love to emulate adults, masak-masak time provides great learning tools for pretend play. As they are older now, they put their imiginative play into real practise in the kitchen be it cooking up a meal, whipping up a cake or simply lending me a hand that forms part of their growing-years memories.
I have some fast and easy to whip recipes whenever i get my boys to involve in the fun. This French Almond Cake is one from the many. With just some weighing and stirring, this cake is ready for our afternoon tea with some excitment anticipation.
We had this between our play time. One for you, one for me...
My youngest boy of 3 years old is my little assistant in the kitchen. He "cooks" for me rather often! He's probably serving me strawberry jam with french fries today?
Back to the high-light for today is this traditional sponge cake flavoured with ground almond delicately reminiscent of another teatime treat from France. Buttery, moist with the fragrance from the ground almond. This cake goes well with coffee or tea. It simply proves that a cake can be just as luscious yet simple as this without compromising the taste.
French Almond Cake
110g Unsalted Butter (softened)
150g Caster sugar
3 Large eggs (beaten)
90g Ground almonds
40g Self-raising Flour
1tbsp milk or Kirsch
1tbsp flaked almonds (for sprinkling)
icing sugar (for dusting)
1. Greased and base-lined a 20cm diameter cake tin
2. Preheat oven to 180deg C
3. Put butter, sugar and eggs in a large bowl.
4. Add in the almonds, flour and milk, beat till light & fluffy
5. Spoon into the prepared tin and spread evenly.
6. Sprinkle the flaked almonds over the top of batter
7. Bake in preheated oven for about 30-35mins or until sponge springs back when pressed.
8. Run a round bladed knife around the inside edge of the tin to loosen the sponge
9. Turn out cake onto a wire rack and let cool.
10. Dust with icing sugar before serving.
11. Store in an airtight tin and eat with 5 days
Recipe reference: Easy Cakes by Linda Collister