Nectarines, peaches, and cherries are bursting in the markets at present. A simple, moist almond cake with a topping of these ripe jewels of the summer, showcase the season’s bounty. We’ll be crossing the bulk of Texas, rolling up and down over the hills of Arkansas and crunching down windy roads to the lake house in the Ozark Mountain area of southern Missouri.
Deep in the heart of the Ozarks, sparkle the beautiful Table Rock Lakes. Each year, on 4th of July, families and friends wait patiently for the sun to begin its gentle descent into the shimmering waters. As the ashy haze of dusk envelops the myriad of lakes and coves, thousands of small boats churn through the waters and quietly arrive at the Kimberling City Bridge.
Boats of all sizes bob up and down in the water, each turning off their engines and letting the quiet of the night roll across the unfolding scene.
As the haze of dusk turns into the inky blackness of night, colors burst up and punch into the night sky. The small lights on each boat reflect and playfully dance inbetween the shimmering streams of fireworks that cascade downwards.
Ever since my children were babies, wrapped up tight from the cool lake breezes, this scene plays out each year. Good food, the smell of sunscreen, catching up with other lake families that we haven’t seen since the previous visit, all culminate in our Fourth of July celebrations.
Tutti Fruitti Almond Cake will be enjoyed this year up at the lake house.
However, there is another perennial favorite that my husband’s family cannot go without. Rootbeer Floats are the sweet drink of choice in his family. Along with this moist and delicious almond cake, I am sure to see this classic American treat making its yearly appearance as well!
Tutti Frutti Almond Cake (adapted from At Down Under blog)
200g (1 1/3cup) Almond Flour
40g (1/2 cup) flour
4 egg whites
90g (1/2 cup) brown sugar
50g (1/2 cup) butter melted + some for greasing the cake tin
A pinch of salt
Fresh fruits: Sprinkle lemon juice over nectarines if used so they do not turn brown.
Cream Cheese Filling:
1 (3 oz.) pkg. low fat cream cheese
4 tbsp. softened butter
1 tsp. vanilla
2 1/2 c. powdered sugar
Dash of salt
Preheat oven to 190°C (375°F). In a bowl mix together ground almond, flour, sugar and salt. Add butter and stir well. Add egg white and mix well until combined. Grease a cake tin with butter before pouring the batter in. Bake for 30-35 minutes or until golden. Remove from the oven. Turn the cake out of the tin and allow to cool completely on a wire rack. Just before serving place fruit slices on top.