Time again for my birthday! My husband and son make me a special burnt almond cake every year, it's such a treat. Although they take notes each year the cake is a little different each time.
This year, they included making a dinner together too.
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Vegetables being prepped to be roasted later.
Note the jars on the cook top. Earlier we made marmalade, the jars were being sealed while they did the prep work! |
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| Starting to add the custard between the layers. This year there was not enough for the third layer, so we put sliced marzipan (that I had purchased for another reason) and frosting for that layer. Delicious! |
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| Working on the frosting. |
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| A snazzy way to apply the top layer! |
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| Our butcher put the chicken cordon bleu together so that saved time and effort that day. We just needed to cook it. My husband made a delicious pan gravy that really finished it off fabulously! |
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| Cake all assembled, frosted and with the toasted almonds. |
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| Almond extract is used for the annual dish, it's almost the only time I use it so the bottles last a long time. This year needed to get some new - notice the same titled recipe is on the back of the boxes - but the ingredients and directions are different! |
My Godmother, Aunt June, had burnt almond cake for her Eastern Star installation as Worthy Matron. I hadn't heard of it before, but it was lovely that day - and wonderful to have each year now made by my guys.
I scanned the recipes to share:
This year it was especially nice to just have the three of us together for the day.
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