Monday, January 7, 2013

milling mondays: mazarin cake (mazarinkage)


My farmor (grandmother) used to bake ALOT. And she was really good at it! When we would visit she would always have several baked cakes and other baked goods ready to serve. It was all so yummy. I really do miss her baking. One of the cakes she would often serve would be mazerinkage. This almond flavored cake is really sweet, and also yummy.
Whole Wheat Mazarin Cake (Mazerinkage)
225 g sugar
200 g butter, cubed
2 large eggs
150 g whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1 tsp baking powder

6 Tbsp warm water
1 tsp almond extract
First combine the sugar and the butter.

Then add the eggs and mix.
If you mill your own flour, mill 100 g soft wheat berries and 50 g hard wheat berries (you may want to mill just a little more since you are going to sift the flour). I use the pastry setting on my WonderMill.
If you milled your own flour, sift the flour twice to remove some of the bran in order to make the batter a little more light and less dense.
Add the flour, baking powder, warm water, and almond extract.
Mix all the ingredients. I use my KitchenAid mixer on setting 2. Be careful not to mix the batter too much, just enough for it to come together.
Preheat the oven to 350F.
Pour the batter into a round pan and bake for 30 min.
When the cake is done, remove it from the pan and let it cool on a rack.

Enjoy! You can top the cake with some icing (I use powdered sugar with a little water).