I know it's totally not done to apologize for one's absence in the blog world, but still, I do regret not blogging as often as I would like to. Life sometimes gets very busy, but trust me, in between teaching kids English, being their shrink, raising my own child, running a household and trying to do this all with grace, I am constantly thinking about food. It is, of course, one of my biggest passions (along with my family, France and wine).
So rest assured that I've definitely NOT stopped cooking or eating! In fact, I have loads of recipes that I'm dying to share with you. So hang in there, please!
And in the meantime, here's a perfect weekend treat. This moist, lightly fragrant bundt cake is perfect on its own yet welcomes a good, creamy frosting or a light, slightly citrusy glaze. Enjoy!
Moist Delicious Bundt Cake
170g all-purpose flour
70g ground almonds
1 1/2 tsp baking powder
70g butter, softened
200g cane sugar
4 eggs, beaten
2 tsps almond extract
Preheat oven to 180C and grease and flour your baking pan.Combine flour, ground almonds and baking powder in a bowl. Use a mixer to beat the butter, applesauce and sugar. Whisk the eggs and almond extract in a small bowl. Add the eggs to the applesauce mixture while beating everything together. In two batches, fold the dry ingredients through the wet. Pour the batter into your prepared pan and bake for approximately 40 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely before unmolding.