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Tuesday, September 16, 2014

Sweet Nothing: Easiest Gourmet Dessert Yet

Janet Groene’s
Almond Sticky Cake
Part cake, part candy, part cookie, this sticky quickie dessert whisks together in minutes. It’s rich; a little goes a long way.

2 eggs
½ cup each sugar, flour
1 stick butter, melted
1 teaspoon almond flavoring
Sliced almonds 

    Set the oven to 350 degrees and grease a round  cake or pie pan. Whisk eggs until light, then whisk in sugar, flour, butter and almond flavoring. Pour into the pan, sprinkle with almonds and bake 20-25 minutes or until golden brown and firm. Cool a few minutes, then cut in 6 to 8 wedges.

Cook’s note: A nice garnish is a small dollop of raspberry jam or a drizzle of low-fat strawberry yogurt. 

 Janet Groene’s newest book is, Survival Food Handbook, a guide to storing and preparing familiar supermarket food for boondocking and emergencies. No high-price survival rations required.

1 comment:

Sunny One said...

Hi, Janet, I just love this recipe. Not the almond version so much but I have morphed this into Maple Walnut, Praline, and today, Almond Joy. It is so easy and quick. I also retried the Almond version, reducing the extract to 1/4 teaspoon, and I liked it much better.

For the Maple Walnut, I substituted equal amount of maple sugar, and walnuts instead of almonds. You could also do it with maple extract if you have some. That was awesome!

For the Praline version, I used brown sugar (well, whey low not real sugar) and pecans. It was a trifle sticky on the bottom.

For the Almond Joy, I used equal parts of whey low white sugar substitues, whole wheat flour, since I ran out of white, 1 tablespoon of cocoa, then I stirred about half cup of unsweetened coconut and some chocolate chips into the batter. I put almonds and chocolate chips on top.
We will taste it tonight but it looks and smells good.

Next I might try apple, maybe even pumpkin.

I love this versatile, powerhouse recipe!

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