Sweets

Agnes or another ‘Blacksheep’ cake

Agnes cake is one of the oldest recipes of my childhood, if it is the best cake I do not know.

I know only that my grandma had a neighbor that made this cake with such perfection that even my nana would not make it by herself.

I was always happy to go to the neighbor nana to eat this cake.And than some years past away and I had completely forgotten about it.

 

Another year has passed another year older.

 

A special neighbor of ours had a birthday and I was brainstorming what should I bake. 

 

 

I read the original recipe and as usual I was somehow not satisfied.

 

For my version you will need

 

 

400 gr. ground nuts I took 200 gr. hazelnuts and 200 gr. almonds

 

150 gr. butter room temperature

 

1 cup of flour

 

1 cup of brown sugar

 

the zest of one lemon

4 eggs

 

100 gr. white chocolate

 

 

Preheat the oven 180 C.

With a hand mixer or in a food processor beat the butter with the sugar, add the lemon zest, flour and nuts.Stir well and then add the eggs one by one.

 

Line a form with baking paper and pour the cake  mix in it.

I put a glass in the middle of the form just for kicks, to get a hole in it, not a must do.

 

Shove in the oven for about 30-35 minutes or until a toothpick inserted comes out clean.

 

When the cake is still warm and in the oven brake the chocolate into pieces and put it on top of it, close the door and let the rest of the heat do its job.You can spread over  the chocolate in a few minutes or let it melt by its own.

 

Put it out of the oven and let it cool completely.

 

Serve chilled straight out of the fridge.

 

 

If you want to do the original topping you will need

 

4 egg yolks 

6 tbsp. icing sugar 

 

 

Beat them until really fluffy and pour over.

 

 

First of all I`m not a fan of the raw food movement and second of all it take really like one day to set.

 

So I give you all the choices, pick one.

 

 

This cake is very rich and dense and tasty real good and real simple.

 

Enjoy it Cheers.

  

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