Almond Cake with Lingonberry Sauce was the featured dessert for my Swedish Affair book club event. A tender moist cake which gets its intense almond flavoring from almond paste, a most ingenious baking ingredient! The lingonberry sauce provides a great sweetly tart contrast. A dollop of freshly whipped cream provides the finishing touch to this delicious dessert.
Almond Cake – The “Pan”demonium Issue
As I mentioned in my Beet Salad post, Cooking is Art and Baking is Science. I love fresh baked goods, but often find them challenging. This is actually a very simple recipe, but I found myself with a recipe which called for an 8 inch round baking pan, which of course I didn’t have. A 7 inch pan and multiple 9 inch pans, but no 8 inch. Seriously, how annoying! Anyone else ever been there? So do you go with the smaller, the larger, or bite the bullet and buy a new one? I went with the smaller one. Wrong choice!
I actually learned many years ago that a pan which is 1″ different in size creates the need for adjusted baking time. The issue, is that the adjustment is guess work. Then if you guess wrong, it’s just no good. With cooking, you can tweak until that darn dish is on the table. With baking, no dice. If you messed it up, you throw it out and start again. So that’s what I did. Grrr.
It turns out the 9 inch pan was the right decision! I did find the need to cover the cake in the last 10-15 minutes of baking to avoid getting too brown on top. But no worries with a bit of browning, because it gets sprinkled with powdered sugar after its cooled. I did go the route of purchasing the lingonberry sauce, which I found at Lunds, my go-to store for all things a tad gourmet.