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!

2-on-Tuesday: Clandestine Pumpkin Muffin Caper

It was a balmy, autumn Sunday morning. 

Walking into the foyer of the church, I was quickly pulled aside into a corner. With a fake bush masking the informer's face from the cheerful passersby, the Italian looked me straight in the eyes and said, "Remember these 3 ingredients for the best pumpkin muffins," as he counted each of the ingredients on his fingers.

"One box of Duncan Hines Yellow Cake Mix, one can of Libby's Pumpkin Solid Pack and one bag of Hershey's Cinnamon Chips."

"That's it?"
"Yep, that's it."

Thinking he forgot something, I added, "So, you make the batter according to the package and..."
"No!" he snapped, "Empty all three into a bowl and mix together."
"What? No eggs?"
"No. Just those 3 ingredients." With that he disappears into the crowd. 

I was unprepared. I was skeptical. How can 3 ingredients and no eggs create "the best pumpkin muffins"? He didn't even tell me how long to cook the muffins. Or did he? I don't remember. My mind was reeling.

Throughout the week, the clouded conversation is never far from my mind. My empty glass-domed dessert plate stands there in silence as if it, too, knows the secret. I stare into it's emptiness as the realization of the brief encounter with the Dark Chef washes over me. This was no chance meeting.

The Mart-of-Wal is where I suspected the 3 ingredients may be tracked down. The pumpkin pack and the cake mix were easily acquired. My hand was on the bag of Hershey's when almost too late I was aware it was a decoy! Not cinnamon, but chocolate chips. This could have derailed the entire operation.  

Once I've retreated to the seclusion of my kitchen, it is only then I dare to open the packages and proceed with the suspicious orders, "Empty all three into a bowl and mix together." The mix is thick...too thick, I think. But, I proceed as directed and prepare the mammoth-muffin tin with a spray of Baker's Joy and a coating of cinnamon sugar in each cup. With the oven preheated to 350 degrees, I decide to bake the batter for 30 minutes. <Ding> The center of the muffins are jiggly. Not good. The decision is made to add an additional 15 minutes to the baking time. <Ding> When the toothpick test helps to determine the pumpkin muffins are almost ready, they are baked for 10-ish minutes longer.

<Ding> The aroma is inviting. And, with the quick reflexes of years of turning-out baked pastries, each hot muffin was deftly flipped upright onto a wire rack to cool. 

The ticking of the clock seems to slow and echo in my head. I can't wait. I must know if what the operative divulged is true. I split the muffin down the center and inspect the inside. So far, so good. I inhale the still warm, cinnamony heart. My mouth waters and pulse quickens. Now, for the end-all and be-all...the taste.

I couldn't believe it. Why would the man known as 'Micco' risk everything, life and reputation, to reveal the guarded formula to me? 

With that one muffin, I understood...I must have another. 
With that second muffin, I understood...it was, now, my mission to reveal to the world the 3 ingredients to "the best pumpkin muffins."

Written by Samalee Allen