It’s Teti’s flakes birthday! Teti’s flakes turned three and we celebrate it with a cake inspired by spring. An almond cake with dark chocolate glaze.
A walk around a park will convince you that spring is almost here. Who is not looking forward to longer days? Alleys full of pink and white almond blossoms, bringing with them aromas full of hope, joy and innocence.
Undoubtedly for me the most beautiful season is spring. It fascinates me the way nature wakes up and prepares for the abundance of summer. Red strawberries, crispy cherries as well as delicate asparagus start to appear.
So Spring is a big celebration. A celebration for nature as well as a celebration for me as Teti’s flakes has its birthday. This year it turned three.
One the one hand I had the blooming almond trees, and on the other had Teti’s flakes birthday. I had no other option except from baking an almond birthday cake. An almond cake with dark chocolate glaze. Almond and dark chocolate are almost best friends, who can resist their combination?
Tips for baking a cake
Before you start making a cake, make sure your ingredients are at room temperature. From eggs to milk.
It is advisable to sift the flour before adding it to any mixture.
The cake pan
Before add the cake mixture into the pan we have to coat it. Coat the pan with butter or oil and then dust it with flour. When making chocolate cake I prefer to sprinkle it with cocoa powder. Turn over the cake pan and tap it in order to remove excess flour.
Make sure the oven is preheated. While baking the cake we do not open the oven door, but only the last 10 minutes to check if the cake is done.
Baking & checking
Since each oven is different, we never remove the cake from the oven before making sure it is baked. We can check it with the help of a knife. Enter the knife to the highest point of the cake. If the knife comes out clean then our cake is baked, otherwise leave for another 3-4 minutes and check again.
Allow the cake to rest for about 10 minutes and then remove it from the pan. It is best to let it cool on a cooling rack in order to avoid excess moisture on the bottom of the cake.
Almond cake with dark chocolate glaze
Almond cake with dark chocolate glaze
- a 1,5 lit cake pan
- 150 gr butter
- 80 gr almonds, ground like flour
- 180 gr all purpose flour
- 2 ¼ tsp baking powder
- ¼ tsp salt
- 3 eggs, room temperature
- 220 granulated sugar
- 150 ml sour milk
For the dark chocolate glaze
- 50 gr dark chocolate finely chopped
- 2 tbsp butter
- ¾ cup confectioners’ sugar
- 1-2 tbsp milk
- Preheat your oven to 175 * C
- Grease and lightly flour a 1.5 liter cake pan. Set aside.
- Melt butter and set aside.
- By using a blender make the almonds powder, like flour.
- In a bowl, sift the flour and add the powdered almonds, baking powder and salt. Leave aside.
- In the mixer bowl beat the eggs and sugar until the mixture turns fluffy. It will take about 3 minutes.
- In a bowl combine melted butter and sour milk. Stir.
- Add 1/3 of the flour mixture and gently stir by hand, not mixer. Alternatively we continue with 1/3 of the amount of liquids.
- Add the mixture into a 1.5 liter cake pan.
- Bake for 50-60 minutes. Since each oven is different, check if the cake is baked with a knife. Enter the knife to the highest point of the cake, if it comes out clean then the cake is ready. If not keep baking for 3-4 minutes, check again.
- Remove from oven and let it rest for 10 minutes. Remove the cake from the pan and let it cool on a cooling rack.
For making the dark chocolate glaze
- Chop the Cut the chocolate into small pieces by using a knife.
- In a small saucepan, over low heat, combine the butter and chocolate.
This was my way for celebrating Teti’s flakes birthday. With a cake inspired by my favorite season, the spring. This almond cake with dark chocolate glaze is easy to make and it is a beautiful way in order to welcome spring.
You know I’ll be very happy if you send photos of your cake or leave a comment. I really want to thank you from the bottom of my heart for being here all these years, it means the world to me.