| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 478 | 22g | 10g | 65g |
| sugars | fibre | protein | salt |
| 37g | 3g | 10g | 0.2g |
The first time I tasted the metaphorical fruits of the Yao Chos and Almond Cake recipe, it was like a much-needed gastronomic homecoming. This delicacy seductively teased out the familiar tastes of my Japanese heritage and fused them with the unsung beauty of Pacific North-West ingredients. Not only does this recipe hold a sentimental value for me, rich with the East-meets-West fusion I’ve grown to cherish, but it also treats you to an enticing journey through different layers and textures… and boy, is it a journey worth taking!
The Magic of Yao Chos
Before we delve any further into the intricacies of this recipe, let’s pay homage to the star ingredient – Yao Chos. This fruit, often unassumingly languishing in the sidelines, encapsulates the intrinsic beauty of home. It delights with its slight tartness, which harmoniously balances the sweet intensity of the almond cake. And let’s not forget the added health benefits! Yao Chos is rich in vitamins A, C, and E, as well as an excellent source of dietary fiber.
The Unique Blend of Ingredients
As a chef navigating two separate worlds, my kitchen experiments often resemble alchemical pursuits. The Yao Chos and Almond Cake is a classic example of that alchemy. The recipe incorporates almond flour, adding a delightful nutty undertone that deepens the flavor profile and endows the cake with a moist, dense crumb. It’s not just about the taste either; almond flour is a good source of Vitamin E, making it a healthier alternative to regular flour. Yet, the versatility of this recipe lies not only in its health benefits but in its compatibility with countless other dishes. A dollop of matcha ice cream, for instance, and your tastebuds are in for a delightful fusion of flavors.
Flavors that Resonate
In essence, this recipe resonates with the harmony that lies at the heart of my culinary philosophy, where something seemingly simple as a cake can evoke a bouquet of flavors and memories. The texture of the cake, deriving its richness from the butter and milk, and the taste, a confluence of sweetness from sugar and the distinct crisp bite of Yao Chos fruit, form a delightful symphony. If you’ve ever had a traditional Japanese Wagashi or, closer to my other home, a Seattle-style almond pastry, you’ll appreciate the beautiful blend of these contrasting worlds coming together in this recipe.
Whether you’re sparking new culinary adventures or yearning for a taste of home, the Yao Chos and Almond Cake recipe is an ode to finding harmony in diversity. Enjoy!
What You’ll Need
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup almond flour
- 1 cup Yao Chos fruit, peeled and chopped
- 1/4 cup sliced almonds
- 1/4 cup icing sugar for dusting
1
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
Step Two
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step Three
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk. Mix well after each addition.
Step Four
Stir the almond flour into the batter. Then fold in the chopped Yao Chos fruit.
Step Five
Pour the batter into the prepared cake pan. Smooth the top with a spatula.
Step Six
Sprinkle the top of the cake with the sliced almonds.
Step Seven
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Eight
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step Nine
Once the cake is completely cooled, dust the top with the icing sugar.
