30 March 14 • MAV

3.30.14.M1

As usual I had the wrong date on my calendar for SCB’s birthday. I have no idea why I always think it’s the 31st. But actually … it’s today! I know she might be a bit miffed at me (but she will forgive me) for wishing her a big public HAPPY BIRTHDAY but I had to do it!!!

Happy birthday! Love you, Steph. Hope you enjoy a great day today and a fantastic new year ahead. I had to dip into your star sign and what I found was completely true — “The great strength of the Aries-born is in their initiative, courage and determination. These folks love to get things going and are fearless along the way.” SO true! xo

And for my gift … a simple jam cake. Enjoy!

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Simple Jam Cake

3/4 C unsalted butter, softened
1/4 C natural sugar + 1/2 C natural sugar
4 eggs, separated
2 t vanilla
1 1/2 C almond meal
1/2 t cinnamon
zest of two lemons
1/4 t salt
1/2 C buckwheat flour
fruit jam (I use St. Dalfour because it doesn’t have added sugar so you can really taste the fruit.)

Pre-heat oven to 350ºF. Prepare a 9- or 8-inch round cake pan with butter or oil and then line the bottom with parchment paper. Using a standing mixer, cream butter with 1/4 C sugar until light and fluffy. Beat in egg yolks one at a time and then mix in vanilla followed by the almond meal, cinnamon and lemon zest. Transfer the thick batter to another mixing bowl and clean up your standing mixer bowl to prepare for the egg whites. Add egg whites and salt to your clean dried mixing bowl and beat until soft peaks form. Add 1/2 C sugar and beat again until soft glossy peaks form. When egg whites are ready, add a few spoonfuls into your batter gently folding them in. Then, add a few spoonfuls of your buckwheat flour gently folding that in. Rotate back and forth between egg whites and buckwheat until everything is mixed into the batter. Be gentle and take your time with this step. Spread batter into cake pan and bake for 25–30 minutes or until it starts to brown a bit and sides of cake pull away from the pan. Cool on a rack for 10 minutes and then turn the cake out to further cool. When the cake is completely cooled, slice it in half and spread in your jam (I use raspberry, mainly, but anything will do). Bring the two layers together and top with icing sugar if you wish. Serve with vanilla ice cream or lightly whipped cream.

Note: If you want to make this cake taller just double the recipe and make it in two cake pans or one tall (3-inch) cake pan. You can also bake this cake in a 6-inch cake pan and cut it into 3 layers. That is very cute too!