I currently feel like I am in a full scramble right now, preparing for our trip to the West Coast, which begins at 4am on Wednesday because that's what time we need to wake up to catch a cab to the airport. The struggle is SO real right now between getting ahead of things at work, frantically cleaning my apartment, packing for the trip, and figuring out what we're even going to do while we're there. Plus, as I write this post on Monday night, I'm thinking about how I just set my alarm clock for 6am on Tuesday so I can go vote and get to work super early to complete all my tasks for the week.
Election day is finally coming upon us and I can't believe it! I feel like at the end of the night I'll either be crying with joy or crying with despair - hopefully the former - but I really am excited to vote. I know it sounds cheesy but I always feel a bit giddy before voting because there is so much history around the right to vote, and I really do think an individual vote makes an impact. That being said, I can't wait for this all to be over.
Anyways, Gilmore Girls is calling my name so I must go! Have a great week!
Cinnamon Almond Layer Cake
For the Cake:
Preheat oven to 350ºf. You'll need three 6-inch cake pans, sprayed with oil.
Combine flour and baking powder in a small bowl and set aside.
With mixer, beat almond paste and egg yolks until well blended in a large bowl. Add in vanilla and spices to mix completely. Set aside.
In another large bowl, beat the egg whites and salt with a mixer until peaks form. In parts, beat in sugar and continue to mix until stiff peaks form.
Fold the whites into the yolk mixture. After mixed, gradually fold in the flour mixture. Pour batter into prepared pans as evenly as possible. Bake for about 20 - 25 minutes or until a knife or toothpick comes out clean. Let the cakes cool.
For the frosting, whip up butter until it is smooth and light. Gradually beat in the confectioners sugar and vanilla extract, and continue whipping until combined. Section out some of the frosting into small bowls and color with blackberry juice at different levels (but don't add too much).
Layer cakes with frosting and a spoonful of blackberry jam in between. Decorate with an ombre effect with the pink frosting, and top with gold sprinkles.
- 1/2 c all-purpose flour
- 1 tsp baking powder
- 8 oz almond paste
- 6 eggs, separated
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp of salt
- 1/2 c white sugar
For the Decoration/Frosting
- 1 c unsalted butter, softened
- 2 c confectioner's sugar
- 1/2 tsp vanilla extract
- pinch of salt
- 1/4 c blackberry jam
- blackberry juice
- gold sanding sugar
- gold sprinkles
