I can't believe that this is the 42nd and final recipe in the tarot card inspired series. I have really enjoyed creating these recipes, playing around with new flavours and combinations, and I can now see how much I've grown in the kitchen these past 9 months. I am excited to continue this journey and explore the culinary world and my place in it even more. Here is a fluffy almond feather bundt cake with dark chocolate drizzled on top. The first time I made this cake I forgot to add the butter and the texture of it was just not right haha, I made it again last night though and it came out great.
Ingredients:
for the cake:
-125g self-raising flour
-125g butter
-120g caster sugar
-1/3 tsp baking soda
-1/2 tsp cream of tartar
-2 eggs
-1/2 tsp almond flavouring
-2 1/2 tbsp milk
for the chocolate:
-100g dark chocolate
-3 tbsp milk
The reason why I have called this a feather cake is because of how fluffy it is. The only thing I did differently was beating the egg whites separately and then folding them in with the rest of the mixture.
So this recipe is extremely easy and quick. Mix all the dry ingredients together (apart from the sugar) with the butter until they've formed into crumbs. Then add the egg yolks, milk and the almond flavouring and set aside. The next step is to beat the egg whites by slowly adding the sugar and the cream of tartar. Stop mixing when you've got nice glossy soft peaks. Then all you have to do is fold the egg whites in with the rest of the mixture, place the batter in the bundt cake tin and cook in the oven at 180° for 30mins.
Melt the chocolate over a bain-marie and once it's melted take it off the heat and mix in some milk. Drizzle the chocolate over the cake once it's cooled down and enjoy!
