There is no photo of the Buttery Butter Cake as it was inhaled.
Y’all are familiar with my gluten free almond cake & have frequently enjoyed it at my home or elsewhere. Those of you who love it will be shocked to learn that there exists a person near & dear to my heart who despises everything that even tastes remotely of marzipan in much the same way that I hate having my fingernails ripped off while a Jersey housewife reads from Leviticus. And that person would be my mother.
As I was heading to her Ventura Get Away Abode (a double wide in a senior living park on the harbour) that Saturday, & knowing that she likes to have something a little sweet with tea, & knowing that I myself have completely gone off grains due to wanting to die when I eat them, I decided to modify my almond cake recipe.
My inspiration came from the buttery flavour of cashews.
If you have any vegan friends, you know that these folk make pretty much every fake dairy product on the planet from cashews. Cashew cheese, cashew cream, cashew milk…& I understand why. When I eat the roasted, salted kind, I am distinctly aware of their buttery flavour.
My buttery butter cake recipe is basically the almond cake recipe, but with cashews. Gather:
-2 cups of raw cashews
-1/2 cup of sugar
-1 teaspoon real vanilla extract
-3/4 cup of egg whites
-1 stick of unsalted butter, room temp
Pulse the cashews & sugar in a food processor until almost powdery. Add the last 3 ingredients & pulse till combined. The “dough” is pretty thick.
Butter an 8×8 pan (or a 9×9 if you want more delicious crispy edges & bottoms), pour in the dough, shake to even out & put in a 350 degree oven for 30 minutes. This is so easy you can do it while waiting for a laundry cycle.
I wait about 5 minutes before cutting it w/ a butter knife into 8 bars, then let it cool a little longer. It is AMAZING with PG Tips. It’s good warm & cold. It would take double cream & curd well if you wanted to serve it as an afternoon tea cake. I think it would take a melted chocolate top well also.
My mother is not a sweets person, but when I went to take the leftovers home, there was one bar left with a big bite out of it. She fessed up.
You can use as little as a quarter cup of sugar & it’s still ok, it’s just more like a grainless bread at that point. I would also use only a quarter cup of sugar if you were going to glaze it or ice it.
I have now been charged with bringing a buttery butter cake to anything involving my mother ever.