What I Ate: Sweet Almond Cake Recipe with My L.A. Chef + La Tourangelle

Do I cook?

HARD NO!

But, do I have friends who can cook?

HELL YA!

So, for this post, I partnered with my friend Michael Gerbino, My L.A. Chef. In addition to being a homie and a fantastic travel buddy (traveling with a chef is THE best!), he is a talented private chef (check out our Easter ham spread here) and helped me to curate and execute a series of amazingly beautiful and delicious dishes with La Tourangelle.

These recipes are simple, seasonal and something anything fashionista can bust out of their kitchen! Check out recipe #1 below for The La Tourangelle Sweet Almond Cake. La Tourangelle handcrafts this Roasted Almond Oil in Woodland, California strictly following 150-year-old French tradition. La Tourangelle roasted almond oil adds a subtle almond taste to any dish and gives a fresh touch to your meal. The oil reveals subtle nuances when combined with other ingredients. Its delicate character makes it a good substitute for olive oil. When combined with any salad, fish or vegetable dish, almond oil helps to fashion a gourmet meal.

La Tourangelle Sweet Almond Cake

Ingredients:

Instructions:

  • Season blueberries with 1.5 tbs of sugar and let rest for 15 minutes
  • Preheat oven to 350 deg with the oven rack in the center
  • Grease a 9” cake pan with cooking spray
  • Place a round piece of parchment paper in the bottom of the pan
  • Zest the lemon and combine the zest with the flour
  • Juice the lemon and set aside
  • Beat the egg yolks with 1⁄2 cup of sugar with a hand mixer in a bowl on high for 3 min or until the yolks are thick and pale yellow
  • Reduce speed to medium and add almond oil and lemon juice until combined
  • Using a wooden spoon, stir in the flour until combined, small lumps are okay
  • Beat egg whites in a clean bowl with 1⁄2 tsp salt on high until foamy, then add 1⁄4 cup of sugar slowly while beating, continue beating until you reach soft peaks, about 3 min
  • Fold whites into the batter working in batches, until combined
  • Place the blueberries into the pan then, place batter on top.
  • Bake in oven for 35-45 min or until a toothpick placed in the center comes out clean
  • Let cool in the pan for 10 min, then remove, slice and enjoy!

11 Comments

  1. This looks so yummy! I don’t cook either! I married a man that can though! LOL

  2. Okay, this sounds amazing! My mom has an almond cake she loooooves from a bakery in San Jose; I’ll have to share this recipe with her!

  3. Omg this sounds amazing!!! I’m horrible in the kitchen though haha I need to work on that!!

    Xx Mollie

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