almond pound cake

Extended Imagine - Sweet Cakes

It was a beautiful spring day - everywhere you looked, flowers were blooming, birds were chirping, and the sun was shining. Standing outside, you could feel the gentle warmth from the rays on your skin. There wasn’t a single cloud in the sky, and you couldn’t think of a single way this day could get any better.

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コーヒーのある食卓の風景・その100 - 節目の100回を記念して、小鳥さんたちとそのご自宅を大々フィーチャー!!編

1. Coffee with Banana, Blueberry, Melon, Mulberry Jam Pound Cake & Almond Chocolate feat. Little Birds(Group 1) & Their Home - Breakfast

2. Coffee with Blueberry & Granola Yogurt, Yakult feat. Little Birds(Group 2) & Their Home aka My Piggy Bank!!! - Breakfast

3. Coffee with Fresh Banana, Mango, Yogurt & Yakult Juice feat. Little “Shy” Birds(Group 3) & Their Home - Breakfast

4. Coffee with Blueberry, Melon, Passion Fruit & Merlion Butter Cookie feat. Little Birds(Group 4) & Their Home - Breakfast

5. Coffee with Peach, Mulberry Jam Pound Cake & Vegetable Juice feat. Little Birds(Group 5) & Their Home - Breakfast

6. Iced Coffee with Banana Salad, Retort Pouch Curry Rice Bowl & Rakkyou(Japanese Pickles) feat. Little Birds(Group 6) & Their Home - Holiday Brunch

7. All The Little Birds & Their Homes!!!

Previous Post(Part 99):

Perhaps Rosenheim had been reading A Complete and Uncensored History of Ala Mhigo for too long. But no - the longer he stood in the Sandsea’s kitchen, flipping the pages of a cookbook he had found in one of the cupboards, the more he realized he could not possibly be mistaken.

It was all written in his best friend’s hand.

“Do you know whose this is?” he asked the bar’s nearest occupant, a Sea Wolf helping herself to her fourth glass of cider on tap.

“Hm.” She peered over his shoulder with ease to examine the book and frowned a little at its contents. “I think that one came from Izzi Drake. Dumped it here after spring cleaning, probably.”

But the handwriting was almost certainly Bernard’s - and there, in the subheading of instructions for a Gridanian almond pound cake, was a slight space in the kerning that indicated the start of a message in code.

He flipped back to the title page - Cakes for Every Occasion: A Hands-On Resource for Bakers of All Skill Levels by B.U. - and his mouth fell open. “Cakes,” he marveled.

“Right?” said the Sea Wolf. “It’s kind of a shame; I think most of the Riskbreakers are kind of sick of cake.”

Bernard Undertaker…

“Whenever there’s a big event - Starlight or the company’s anniversary or something - the Sandsea’ll just… get a whole bunch of cakes. And no one actually knows where they come from!”

…keeper of the Undercity…

“Usually there’s so much left over that Ashe gets pissed and ends up yelling at everyone to eat the godsdamned cake before it goes bad.”

…one of the most feared men below the Ala Mhigan capital…

“Part of me still suspects it’s Malev Tolous playing innocent, but he’s been out sailing for the past however long, so. I have no idea.”

…has become a fucking pastry chef.

Beltane Recipes


  • Cheese and Chive Wafers
  • Pasta and Fresh Vegetables
  • Honey-Almond Pound Cake

Cheese and Chive Wafers, Yield: 12 wafers:


  • ½ cup (125 mL) grated sharp cheddar cheese
  • ¼ cup (50 mL) butter, softened
  • ½ cup (125 mL) flour
  • 1/8 tsp (0.5 mL) smoked paprika
  • 1 tbsp (15 mL) chopped fresh chives.


  1. Preheat the oven to 375 degrees F (190 degrees C)
  2. In a medium bowl, mix cheese and butter together. Then, add flour, paprika, and chives. Mix thoroughly. 
  3. Cover mixture and place in the refrigerator for an hour, or until firm.
  4. Shape into one inch balls and flatten into coin shapes.
  5. Place on an ungreased cookie sheet and bake for 10-12 minutes, or until golden.
  6. Let cool slightly before removing from cookie sheet.

Pasta and Fresh Vegetables, Yield: two servings:


  • 1 small red pepper
  • 2 asparagus spears
  • 2 green onions
  • 1 carrot
  • 4 oz (115 g) snow peas
  • 3 ripe plum tomatoes
  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 2 tbsp *25 mL) fresh basil, chopped
  • ½ cup (125 mL) dry white wine
  • Salt and pepper to taste
  • Fresh parsley to garnish
  • Enough fettuccine or angel hair pasta or two


  1. Julienne-slice all the vegetables, except for tomato and snow peas, into one inch pieces.
  2. In a medium pot, bring water to a boil and add all the vegetables, except for tomato and onion, and cook for one minute. Remove, drain, cool, and pat dry.
  3. Bring the water to a boil again and cook the fettuccine/angel hair pasta according to the directions on the box. Drain and drizzle with one tbsp (15 mL) olive oil and set aside.
  4. Heat the butter and remaining olive oil in a large sauce pan.
  5. Add tomatoes, green onion, white wine, basil, salt, and pepper. Cook for 4-5 minutes.
  6. Add the cooked pasta, reserved vegetables, and chopped parsley.
  7. Toss gently and place on plates

Honey-Almond Pound Cake, Yield: 10 servings


  • ½ cup (125 mL) slivered almonds
  • 2 cups (500 mL) all purpose flour
  • 2 tsp (10 mL) baking powder
  • ¼ tsp (1 mL) baking soda
  • 2/3 cup (175 mL) liquid honey
  • 1 cup (250 mL) unsalted butter
  • 3 eggs
  • 1 tsp (5 mL) vanilla


  1. Preheat oven to 325 degrees F (160 degrees C)
  2. Toast almonds over medium heat until golden
  3. In a small bowl, stir together flour, baking powder, and baking soda.
  4. In a large bowl, use an electric mixer to cream butter until fluffy.
  5. Gradually add honey, then the eggs one at a time, and vanilla. Beat until well mixed, but not totally smooth.
  6. Fold in flour mixture and almonds and mix again.
  7. Pour into a buttered and parchment (or wax) paper lined 8 x 4 inch loaf pan.
  8. Level top and bake in the center of the oven for 1 hour and 10 minutes*
  9. Cool in pan on rack for 15 minutes.
  10. Turn out onto rack to cool further. 
  11. Add bowls of fresh fruit, like strawberries if you like

*To check doneness, use a toothpick and stick it in the middle of the cake, if it comes out clean, the cake is done.


Military ration packs, containing such delicacies as stuffed peppers, chicken-meat pâté, smoked sprats, Earl Grey tea, beans and bacon in tomato sauce, a golden oatie biscuit, Almond poppy seed pound cake, cranberries, spiced apple cider, pâté, cassoulet with duck confit, creole-style pork and a crème chocolate pudding.

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