Summer is Winding Down

I can feel the fall in the air these past couple of days.  We have had such lovely, moderate weather although they are predicting a couple of more days of hot temps.  Summer will soon be over and it's been a enjoyable time here at Lilly My Cat.  I thought I'd share some random photos of what's been happening around here. . .

My daughter sent me this photo today of this little deer she saw on her walk this morning.  We do have deer in the hills around us and it always bring a smile to my face when I see one of these beautiful creatures. . .

Speaking of beautiful creatures, Lilly my cat keeps us entertained.  She's a joy to have around and although she hasn't caught any geckos lately, she's been busy hunting them.  My heartfelt sympathy goes out to two dear blog friends who have recently lost their beloved pets. . .

This knitting project has really "consumed" my life so to speak.  I'll soon be done with this shawl and all the fussy stitches and hand beading.  I'm excited to see how it will look when completed.  I'll hopefully share a photo when that happens. . .

Here is little Sadie wearing the dress I knit for her awhile back. It fits her perfect! I enjoyed designing the colors and embellishments for this little knit. . .

We meet up with my daughter and her family for an evening picnic at Laguna Beach.  It's a short drive away from where we live and always a fun time to be had. . .

 We were invited to a friends home for dinner this past week.  I wanted to take something to share and made this baba au rhum.  It's such an easy cake to make.  The recipe is from Ina Garten's "Barefoot in Paris".  Here's a link to this recipe.  I love all of Ina's recipes as they are spot on . . .

Yes, summer time is winding down but soon the holidays will be fast approaching.  I've already started on my menu planning for our Christmas celebrations.  Next month I'll be off to a knitting workshop on Bois Blanc Island in Michigan.  I can hardly wait!  Take care dear friends and I'd love to hear what you been doing this summer.

With my best wishes,

Pat

Zaizaf's Almond Cake via Five on Friday

Yesterday evening my husband and I were invited to dinner at our friends home.  It was a pleasant evening sitting outside and the food was great.  I wanted to take something for the "party" and I came up with the idea of making an almond cake using marzipan which was sitting in my frig from Ikea (haha, the marzipan is from Ikea, not the frig)...

A couple of months ago, I made Nigella's almond cake. But, it take like six eggs and the flavor wasn't that great.  So, I remembered that I used to make a cake using Solo almond paste.  I shuffled through one of my recipe files and I found the recipe; I hadn't made it since the 1980's I'm sure!  On another hand written sheet was a almond cake recipe from my dear friend Zaizaf. ( I have written about my friendship with her before in this past blog post. )

I'm always keen to try new things and I had just the right amount of ingredients to make Zaizaf's cake. Following are five photos showing my accomplishment.....

Here's my original handwritten recipe from way back when.....

(that's my my new "vintage" sugar canister from Turkey in the background)

I used my kugelhopf pan and it was just the right size for the cake....

After sitting for about 5 minutes, it came out of the pan beautifully.....

You can glaze this cake if you wish but I opted for a little powdered sugar topping.....

You're probably wondering, where is the recipe!  Here it is along with my instructions on how I made it:

1/2 cup Crisco (vegetable shortening)

1/2 cup sugar

1 package almond paste or marzipan (7 ounces)  (room temperature)

2 eggs - separated

1 cup milk (I used almond milk)

1 teaspoon vanilla

2 1/4 cups sifted all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

 Grease and flour the baking pan and preheat oven to 350 degrees. 

Separate the eggs and beat the egg whites until they are stiff.  Put aside.  In a large mixing bowl combine crisco and sugar and mix until well blended.  Add in almond paste, in small pieces, until it is mixed together with the sugar mixture.  Add in two egg yolks, milk, vanilla and salt.  Gradually add in flour and baking powder until mixture is blended.  Fold in beaten egg whites by hand.

Pour cake mixture into prepared baking pan and bake for approximately 45 minutes or until toothpick inserted into center comes out clean.

Let cool on a baking rack before unmolding cake.  Let cool before slicing.  Enjoy!

I said five photos and I just had to share this picture of Lilly with you.  I was going through some old photos and came across this one.  She was much younger then but isn't she the cutest sitting there like a little person?

I hope you have had a good week.  It's hot and a bit humid here in my part of the country.  We hope to get a few rain showers.  Enjoy your weekend!

my best to you,

Pat

I'm linking to the following parties:

Five on Friday .....
Bewitchin' Projects Block Party ......
Moms the Word...

Five Cakes Including Syttende Mai "17th of May" Kransekake

Baking is near and dear to my heart.  I love cooking and creating in my kitchen.  I also love sweets, so anytime I have a excuse to make a cake, I take the opportunity!  I thought I'd share with you a new recipe and my link to How To Make a Kransekake which is so appropriate if you are going to celebrate Syttende Mai (Norway's Constitution Day). 

I was on a mission the other day to make a proper tea cake.  But, first  I needed (wanted) a specific type of cake pan and then a recipe that would work.  Does it ever happen to you that you see something in the store and you don't buy it and when you go back, you can't find it?  That's what happened to me in regard to a cake pan.  I had wanted to buy a 7" round cake pan.  It's a bit of a unique size as most are 8" or 9" round cake pans.  Instead, I found this fun little pan which measures about 7 1/2":

From one of my favorite blogs, I found a recipe and then converted the ounces to cups but it didn't turn out well at all....it was so, so dry.  Then I found a recipe from Nigella.  I love her recipes as there's a little "switch" that converts it to cups.  Here's what I made today...

 Do you see the little "cup" at the end...you can sample what you baked!

Pat's Orange Cardamom Tea Cake

1 cup softened unsalted butter
1 cup sugar
3/4 teaspoon cardamom
2 T finely grated orange peel (I used tangerine)
dash of salt
3 large eggs
1 1/4 cups sifted self rising flour
1/3  cup plain flour

Preheat the oven to 325 degrees.  Grease and flour either a loaf pan or a 7 1/2" round cake pan (I line the bottom of the cake pan with a piece of wax paper or parchment paper).

In large mixing bowl, cream the butter and the sugar.  Add in cardamom, orange peel and salt.  Mix in one egg at a time, adding in a little flour as you go along.  Add in remaining flour and mix until mixture is well blended.  (Be careful not to over mix or you will end up with holes in your cake).

....notice my old, old kitchen center mixer?  I received it in 1984 as a gift from my dear parents and I still love to use this mixer.......

Pour mixture into prepared pan and bake for about 45 minutes or until toothpick inserted in center of cake comes out clean.  Remove from oven and let cool for about 5 minutes then take out of pan and let cool on a wire rack.  

 

I love the fine texture of this cake.  It's not too sweet and goes great with a cup or tea of coffee.

My dear friend Reem, make the cake pictured above.  It's Egyptian Kanafa which is made from kataifi dough which is mixed with butter, spices, raisins and nuts and baked until it's a golden, delicious color....

And, here's my version of Nigella's Marzipan Cake which is a very easy make.

 

A proper little tea cake served to me at the Hawaiian tea in Honolulu....

 

 And, last but not least here's my Kransekake which is so appropriate for 

Norway's 17th of May - Syttende Mai (click on the link to see how to make one).

Do you have a favorite cake recipe you always like to make?  If so, feel free to share below.  I recently bought myself a proper scale from Williams and Sonoma.  Baking with a scale is new to me but hopefully I will master it!  Wish me luck.

Wishing you the very best,

PAT

Joining in at:

Five on Friday

Wordless Wednesday..

 

Scandinavian Almond Cake & Snow in California

Our new year started off to a very cold start.....Yes!  we had snow here in southern California in some parts of our county.  I grew up with cold weather and lots of snow but maybe I have become climatized these last six winters in California...Here's some photos of the snow on the mountains near our home:

 These photos were taken from the bedroom balcony.  The "white" on the mountains is snow!

 My little grandson came over and his parents took him to an area about 10 minutes from our home and he was ankle deep in snow!  He was ecstactic and had so much fun.  But this snowfall caused a lot of problems for the people who were on the freeways/highways when the storm hit our area.

During the nights, the temperature dropped almost to freezing.  My succulent garden exploded in color:

We had severe winds one night and it blew over my pencil plant.  Luckily it wasn't harmed.

I ended up taking down all the Christmas decorations on December 29th.  Here's what is left of my poor tree....

It's waiting to be picked up by the recycling people and on it's way to a new life....

Do you recall that I ordered some Christmas goodies from Fortnum and Mason?  Well, they arrived in like four days and I was so pleased with everything.  But, this past week I got a bill in the mail from the delivery company and it showed that I owed $22.00 in customs duty.  I guess it was because my order was over the amount allowed customs free.  I learned my lesson.

I am so enjoying my new Emma Bridgewater teapot my husband gave to me for Christmas.  The teacup and saucer was given to me by my dear Mother in 1992.  It was the last Christmas we ever spent with her.  She passed away in the spring of 1993.  But, we all have wonderful memories of her that will never pass away.

Tomorrow I am hosting a dinner party for some dear friends.  The main course will be "Baghala Polo", Persian style lamb shanks.

 I like to write out my menu so that I know what I need to make ahead of time....

 I always make the dessert first and today I made a Scandinavian almond cake to serve:

It's such an easy, one-bowl recipe and tastes yummy too!  Here's the recipe:

Beat well:
1 1/4 cups sugar
1 egg
1 1/2 teaspoon almond extract
2/3 cup milk
Add in:
1 1/4 cup flour
1/2 teaspoon baking powder
mix well and then
Add:
1/2 cup melted butter

Continue to blend until batter is smooth.  Pour mixture into a greased and floured loaf pan (the pan above is called a  “Rehrücken” you can use a regular loaf pan if you wish).  Bake in a 350 degree oven for approximately 40 to 50 minutes until toothpick inserted into center comes out clean.

Remove from oven and place cake face down on a wire rack to cool.  You can dust with powdered sugar or frost with a chocolate ganache or icing.

I will sign off for now.  I'd love to hear from you if you have the time to comment.  Enjoy your weekend everyone.

with my best wishes,
Pat