Little Red Riding Hood: Cake and Wine
Little Red Riding Hood, the classic children’s story that scared me to no end and confused me as to how the grandmother survived being eaten has resurfaced through a recipe for almond cake and wine.
This cake is unbelievably tender, moist, and so flavorful that I’m sure will be a big hit among everyone along with your grandmother. The addition of almond flour gives the cake a fantastic texture that’s perfected paired with a cup of tea.
Little Red Riding Hood: Almond Cake Recipe
yield: 1 – 4.5″ in diameter x 2″ tall prep time: 15 minutes total time: 1 hour
Ingredients
CAKE
- 85g butter, room temperature
- 2 large eggs
- 100g granulated sugar
- 1 tsp orange blossom water
- 43g all purpose flour
- 1/2 t baking powder
- pinch of salt
- 100g almond flour
- edible flowers for garnish
ORANGE GLAZE
- 1 cup powdered sugar, sifted
- 2-3 tbsp freshly squeezed orange juice
- Preheat oven to 350F. Lightly grease and flour a 4 1/2″ cake round.
- In a medium bowl, combine and sift the flour, baking powder, and salt.
- In a stand mixing bowl, mix your room temperature butter with a paddle attachment until smooth.
- Add the sugar and mix to combine.
- Add eggs and orange blossom water in two additions. Mix to combine.
- Add your sifted dries in two to three additions. Scrape the bowl in between each addition.
- Pour the batter into the prepared pan and bake in the oven for 40 minutes or until it is golden brown, firm to the touch, and a wooden skewer comes out clean when inserted.
- Let the cake cool fro 10-15 minutes before unmolding. Transfer to a cooling rack to cool the rest of the way. If your caked has baked with a slight dome on top, feel free to level it off with serrated knife.
- For the glaze, combine the ingredients in a bowl and whisk together until the mixture is smooth. Pour the glaze over the cooled cake and allow for it to drip over the sides.
- Garnish with edible petals.
