Almond Cake

It has certainly taken a while to post the "iced" almond naartjie cake pictures! And no, I did not just ice my cake today. Fruit cakes do not keep well for long periods of time unless one has added (and keeps adding) some form of liquor to the cake.

Anyway, I decided to go with a kumquat marmalade as the icing bit.

Kumquat covered Almond Naartjie 

Kumquat marmalade used to "ice" the cake

The reviews on this method of "icing" weren't great. Overall, everyone liked the actual cake - my cousin and I put our taste buds to good use to ensure the ingredients were well balanced before baking. On tasting the batter, we opted for it to be a bit too sweet and upon baking the cake sweetness was just right. Even my father, who is not the sweet-toothed sort of man enjoyed it. My father's reaction to the cake was the marmalade was "not the icing on the cake and overpowers all other flavours".

Now I, and anyone else who wants to try this recipe, know that serve the cake as it is. No icings, unless of course you go with the hazelnut icing used for the cupcakes.

Flour-less Almond Naartjie Cake should be served without an icing
for better appreciation of its natural flavour of almonds and naartjies