Birthday Cake
This recipe comes from my maternal grandmother, Baba Katya, who baked it for the birthdays of my mother, who baked it for my birthdays. One of my favorite cakes. Note that c = metric cup (250 mL), t = metric teaspoon (5 mL), and T = metric tablespoon (15 mL).
Ingredients
- 225 g salted butter, warmed to room temperature
- ⅓ c sugar
- ¼ c ground sugar
- 1 c wheat flour
- 1 c ground almonds
- ¼ t salt
- 4 eggs
- 1 t vanilla
- 2 T cocoa
Directions
- Put a 230-mm-diameter cast iron skillet into the oven and preheat it to 180°C with fan bake.
- In the meantime, in a bowl, cream the butter with the unground sugar.
- Mix in the flour, almonds, and salt.
- Separate the egg yolks from the egg whites, beat the egg whites to stiff peaks, and fold the whites into the batter.
- When the oven is preheated, take out the skillet, coat it with butter, and pour the batter into it.
- Bake for 25 minutes or until golden brown and a knife stabbed into the center of the cake comes out clean.
- In the meantime, make the icing as follows. Beat the egg yolks until thick, then mix in the ground sugar, then mix in the cocoa, then mix in the vanilla.
- Spread the icing onto the freshly baked cake, let cool for 10 minutes, then serve.
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