Made It! #34

~ I love Pinterest and would like to make a recipe of my boards every week. Since I have lots of recipes pinned (that, until now, I just pinned and only that), I hope this will be a way to reduce the amount of pins on my boards ~ 

For this week I had the most delicious recipe in mind. At least that's what I though. But to be honest I didn't check the ingredients before I told you the Raspberry Almond Cake was what I wanted to make. So when I looked at the list of needs and saw that a lot of the ingredients wasn't in my pantry, because I simply don't use ingredients like coconut flower, coconut sugar, tapioca starch etc, I decided to try to make the cake with the ingredients I initially thought would be used, the ingredients I use when I make a Spanish Orange Almond Cake.

What I used: 

5 eggs

200 grams almond meal

200 grams caster sugar

tea spoon baking powder

200 grams raspberries

shaved almonds

What I did:

Cooked the raspberries until soft

Whisked together the meal, sugar and baking powder

Beat the eggs until fluffy

Poured the raspberries and meal into the eggs and mix 

Baked for one hour in a 170C preheated oven

Roasted the shaved almonds

Garnished the cake with the almonds and some raspberries 

And you know what? The cake was fabulous! 

www.betweennapsontheporch.net

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What I'm looking forward to the most when fall's approaching, is homemade Speculaas. It's an authentic Dutch treat, a cookie made with lots of spices, that give the cookies a deep, rich flavour. This recipe wasn't on my Pinterest Boards, because I've made speculaas so often that I know by heart how to make it, but I just wanted to share this heavenly winter treat with you. 

You see a lot of spices in this recipe. Fortunately we have an instant spicemix in the Netherlands, called speculaaskruiden, which makes this recipe a lot easier. 

~*~

The Pumpkin Smoothie I made last week was featured by My Husband Has Too Many Hobbies and by The Stitchin' Mommy!

Thanks, Laurie and thanks, Amy&Rhondda!