Today I bring you another desert, which was a summer favourite in our family, specially amongst my kids. It has lots of nuts and jam and lemon zest. Ah, such a lovely combination of flavours, and also smells wonderful! I have to bake this weekly now, my kids are hooked up and addicted to this 🙂
I waited for this cake with great anticipation. Because I love, love, love carrot cakes!
Before, I baked carrot cakes in form of cupcakes many times, but this time I wanted one, big cake. I used a different recipe, not my usual, because I wasn’t sure that my cupcake recipe would yield the desired amount for a cake.
my son made the chicken basket at his art class in school
This recipe I found on –aspicyperspective– site and, although I made few little changes (simply because I didn’t have quite everything at home, so I improvised and used substitutes here and there), I might try the original recipe at another time.
before I put the chocolate eggs on top
I wanted something delicate, something feminine, something pink.
Almond and raspberry seemed a good choice. I searched for recipes, but I didn’t find anything that I imagined, so I ended up improvising.
The final result was good, and my cupcakes turned out the way I wanted. They remind me of the Frangipanes and the Almond Fingers we used to buy in Belgium. And they even crumble the same way, too 🙂
I haven’t used lot of sugar, I usually don’t make my cakes too sweet anyway. The fresh raspberries from the icing adds an interesting tone to this cake, and is definitely different then the usual sugar from the top of the Belgian Frangipane.