The camera shook and winter turned to spring

[sovay]

I got almost nothing done this weekend which I had wanted to do, but I have spent a decent percentage of it sleeping after a week of progressively not, which will in theory help with doing some of those things in future. Yesterday I walked to the library to collect a book for my mother and to the theater to collect some ice cream from spatch and this afternoon I walked around the reservoir with my father and we celebrated Mother's Day with hamburgers and my family's third marmalade cake in two months, this time with hazelnut instead of almond flour. We should maybe write and tell the Boston Globe.

Comments

[asakiyume]

I think about that marmalade cake all the time. I still haven't made it, but I intend to. Good to know it's equal opportunity when it comes to nut flours.

[sovay]

Good to know it's equal opportunity when it comes to nut flours.

The consensus is that it works better with almond, but it disappeared with undimmed rapidity with hazelnut. I want to try it sometime with pistachio just because.

[ethelmay]

I got paywall-whapped by the Globe, but I found this interesting variant on what sounds like the same principle: http://orangette.net/2010/02/we-ate-this-cake/

[sovay]

I got paywall-whapped by the Globe, but I found this interesting variant on what sounds like the same principle

That is close although doesn't use marmalade! Dammit, Globe. As my mother currently makes this cake, you whisk 6 eggs with 1 cup granulated sugar and ½ cup orange marmalade (she likes Bonne Maman) until the eggs ar well-mixed and the sugar is dissolved; stir in 1½ cups almond flour with 1 teaspoon baking powder and a dash of salt until the ingredients have incorporated into batter; pour into a buttered 9-inch springform pan and bake at 350° F for 30–40 minutes, until browned on top and set in the center. Cool on a wire rack, detach from springform, tip out onto plate, the original recipe said to serve with a dusting of confectioners' sugar, but we have been serving it with slightly sweetened whipped cream either as frosting or on the side. One is similarly supposed to cover the bottom of the pan with buttered parchment paper as extra insurance, but my mother has twice done without it to no catastrophe.

[movingfinger]

May I ask, what did consensus find lacking in the hazelnut flour/orange marmalade combo? Because when I read that, I thought GENIUS MUST TRY. The marmalade bitterness should play off the hazelnuts well. Rather a midwinter combination of tastes, maybe with a lacy chocolate drizzle on top... Almond flour is milder and lets the orange shine more, maybe?

[sovay]

May I ask, what did consensus find lacking in the hazelnut flour/orange marmalade combo?

I think my parents prefer almond to hazelnut on general principle, but I tend to prefer hazelnut and pistachio to almond!

[radiantfracture]

I am excited about the sleep. And hazelnut flour sounds amazing.

[sovay]

I am excited about the sleep. And hazelnut flour sounds amazing.

Thank you. See above for recipe! It is shockingly uncomplicated.

[nineweaving]

Mmmmm. Marmalade cake.

Nine

[sovay]

Mmmmm. Marmalade cake.

You should make it. You'll like it.