RECIPE: Easy Almond Cake with Duck Eggs

This recipe came from my momma who found it somewhere. She knows I love most all things almond. When I spotted this recipe loosely lodged between others on my cookbook stand, I knew it came from her! Making the almond cake doubly good were the two duck eggs from my neighbor's lucky ducks! The spring weather has warmed and ducks want to lay eggs!

The batter is slightly thick, but bakes light-as-air and thin with a light crispy top. A pleasant snack for when you're in the mood for exquisite almond flavor without the heaviness of frosting, cream or syrup.

Almond Cake

1 stick of Butter, because buttah makes it bettah
2 Eggs (duck or chicken)
1 cup All-Purpose Flour
1 cup Sugar
2 teaspoons Almond Extract

Duck eggs are creamier like farm
fresh chicken eggs. The shell
is thicker and the taste is rich.

2-4 Tablespoons Sliced Almonds (sliced, not slivers)

• Preheat oven 325*
• Melt butter in microwave just until liquified (If too hot, let cool. Overly hot butter will cook eggs. Not good.)
• Beat eggs into melted -but not hot- butter
• Add flour, sugar and almond extract and mix
• Pour and spread into 8" or 9" cake or pie pan which has been lightly sprayed with Baker's Joy.
• Sprinkle almond slices on top. (I don't use almond slivers because they remind me of clipped toenails!)
• Bake 35-45 minutes or until knife or toothpick inserted comes out clean. Don't overcook, because the bottom will be too done.
• Let cool a few minutes before serving! Mmmmm!

Visit your local Farmer's Market to see if there are duck eggs for sale! You'll appreciate the quality and the American Farmer will appreciate your patronage! Go Play with Your Food!