For a fleeting second, just one, I wondered if I’d be able to make the Tuesdays with Dorie recipe this week. We went out of town for the weekend, my work stacked up while I was away, and it wasn’t clear when I’d find time to shop, cook, photograph, and write about this week’s cake. But the recipe started with those magic words, “Preheat oven to 350 degrees…” and I knew I was home free.
Dorie describes this cake as a cross between pound cake and sponge cake, and it’s just lovely: tender, soft, moist, with a golden crust on the outside and a tangy glaze on top. I didn’t have marmalade on hand, so I went with apricot jam, which was fantastic. Just about any good quality jam would work with this recipe, I think. I also added a drop of almond extract, which added a nice dimension to the ground almonds in the batter.
This cake is supposed to improve overnight, so I guess it’s my responsibility, my duty, to try it again in the morning with some coffee. Tough work, but somebody’s got to do it. Thanks to Liliana of My Cookbook Addiction for choosing this quick, easy, tasty recipe. You can find the recipe on her site. Enjoy!
That looks wonderful! I LOVED this cake, it smelled so good while cooking and tasted wonderful
I paired it with simple lemon curd. YUM!
Wow, is this delicious. I’m having it for breakfast, right now, and the only bummer is that I’ve only allowed myself a slice instead of, say, six slices. Almond, lemon, wonderfully soft and chewy texture. The best breakfast pastry-thing I’ve had in a long time.
oooOOooooo an apricot glaze.
Brilliant.`
Extra almond + apricot? That sounds like a winning combination! I loved this cake, it tasted even better out of the freezer.
Nancy
Amy, this looks absolutely delicious! The cake and the photo – well done
I really liked this cake. I ate mine with yogurt and lemon curd, yum!
YUM! Your cake looks scrumptious!
The glaze and cream in your photo look perfect! Hope it was just as good for breakfast
I loved this cake, too, and it was so easy to make. I subbed in raspberry preserves and also a little almond extract and the combo was great. However, next time I would like to do an all citrus combo.
I loved this cake, glad you were able to make it. I also added some almond extract to mine. nice job!
yeh.. it’s hard to keep the cake till the next day for sampling. I totally understand. Had to battle off all the nibbling ‘rats’ and ‘kitchen mice’ around. haha. NOnetheless great job on the cake! glad that you enjoyed it!
I added almond extract too and I thought it was a perfect addition.
Hope things settle down for you
Apricot and almonds…perfect. That picture is incredible – looks like a restaurant dessert.
Cake looks really, really good. And with apricots. Perfect.