I’m usually on time.
Most of my life I’ve had a respectful relationship with time. If I say I’m gonna be somewhere at a certain time, then I am – and customarily a few minutes early.
But there has always been some part of me that wanted to be a bit more cavalier about the whole thing. Where are we all rushing to anyway? I like the idea of island time, although I would find it impossible not to judge anyone else who is chronically late. Titillating disrespect. What nerve!
I don’t mind time in the kitchen. In fact, the more time I’m in there – the better. Country White Bread, All-Day Marinaras, PNW Style Slow Chicken and Mushrooms, Magic Carnitas?? All take lots of time. But that time is effortless.
Liken it to time spent on a mountain holiday gliding the slopes or basking in a private pool overlooking the Pacific. Are you minding the time? No. Time is drowning away. Gracious, surreptitious mornings and evenings pass, but whether it stands still or flies by…you don’t bother watching.
You don’t have time for that.
Ordinarily I don’t have much patience for baking. I’m working on it.. But…wanna know my go-to sweet snack that takes almost no time? (Ok about 35 min)..
Flourless Almond & Nutmeg Cake with Dark Chocolate Ganache.
Sounds intimidating right? It’s literally less labor intensive than wearing pants.
Feeds 8; Takes way less time than you would think – about 35 min.
Ingredients for the Flourless Almond and Nutmeg Cake
- 2 cups almond flour OR if you don’t have any – 3 cups of sliced almonds ground finely in a food processor (for about 2 minutes = 2 cups almond flour!)
- 1/2 cup white sugar
- 1/2 light brown sugar
- 1/2 stick salted butter, melted
- 1/2 cup dark chocolate chips
- 3 eggs
- 1/2 tsp freshly grated nutmeg
- 1 tsp vanilla
- Sliced almonds, powdered sugar for garnish – optional
Method for the Cake
Preheat the oven to 400F and grease a springform cake pan.
In your KitchenAid mixer with whisk attachment, combine sugars and eggs until fluffy ~ 2 min on medium speed.
Then, slowly add the butter, vanilla and nutmeg. Mix.
Add half the almond flour and mix for a minute, then follow with the other half until it is all incorporated.
Remove the bowl from the mixing stand and fold in chocolate chips by hand.
Pour into the springform pan.
Bake for 20 min at 400F and then turn down to 350F and bake another 5-7 min. Remove and allow to cool.
WHILE THE CAKE IS COOLING, MAKE YOUR GANACHE:
Ingredients for Ganache
- 1 cup dark chocolate chips
- 1/3 cup half and half + more, in case
- 1 large pat salted butter
Method
Over a medium low flame, heat chocolate chips in a nonstick pot. Be sure to watch this carefully and whisk often.
The chips will begin to melt quickly. As this occurs add the half and half and continue whisking on and off the heat until the chocolate is glazed and smooth ~ 2-3 min. (You could obviously use a double boiler if you’d rather – it just, eh hem, takes, you know…more time…)
Turn off the heat and add the pat of butter. Mix in.
If it looks too thick to top the cake with add a little more of the half and half.
Lick the whisk.
When the cake has cooled for a few min, you can remove the springform sides.
Glaze the cake. I just used a spoon to drizzle the chocolate around the edges. Top with almonds, powdered sugar or just eat to your heart’s content.
Or you could even top with homemade ice cream and carefully pour over coffee…and maybe a dollop of whipped cream. I might be on a tangent – that’s affogato..perhaps for another time?
Got dessert on the brain? Try these:
- Chocolate Zucchini Bread with Mascarpone Whipped Cream
- Plantain and Cardamom Muffins
- Homemade Hot Chocolate with Vanilla Whipped Cream (I friggin’ love whipped cream)
- Peach, Fig and Feta Galette
