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Still twenty something

A couple of months ago I celebrated my birthday. Not a big party but I had another thing to do. The last few years it was a habit to bring along home made birthday cakes to work. This year wasn’t an exception. I made a Spanish almond cake, inspired by Koken & Genieten [1]

Of course this wasn’t the only cake I made. I also made a mushroom cheesecake with some sour cream on top. This one was pretty hilarious. Some people made the mistake in thinking it was a sweet cake. The confused the sour cream for icing. You should have seen the look on their faces, priceless!

The almond cake was pretty good. I roasted the almonds and added cranberries to the mix. This one turned out to be the party favorite!

Ingredients (serves 16)

150 grams flour
100 grams butter
5 eggs
250 grams sugar
1 lemon
100 grams cranberries
250 grams almonds
icing sugar


First you can make the cake dough. Mix the flour, salt and butter. And add one egg. You can also add some water if you think the mixture is to dry. If you have a nice dough you can leave it in the fridge to rest for about 30 minutes.

Preheat the oven on about 180 degrees. Grease a spring form pan with some butter and evenly spread the cake dough in the pan.

Now it is time to make the mixture. Roast the almonds in a pan. After they are roasted to your likings crush them in mortar or simply use a knife to slice them.

Mix the rest of the eggs together with the sugar until it’s a bit foamy. Add the almonds to this mixture. You can also bring in other flavors to the mix. I used cinnamon, lemon zest and cranberries.

Finally your pour in this eggs-sugar mixture into the springform pan. Bake the cake in the oven for about 35 minutes.

Recipe source: Koken & Genieten [1]