FARMER'S DAUGHTER CAKE

Sometimes you only need a little something sweet. This simple cake is creamy and delicious and the freezing is fudgy and delicious. This Farmer's Princess Cake is a mandatory gift!

This recipe for Farmer's Daughter Cake has its own life since I posted it in September 2016. So I think it's time for me to update the image and add videos to it. This simple cake is great because it makes a nice little square cake. Plus there's frostgy frosting! Of course it caught my attention every time! Now I will let you go back to the original post, I hope you enjoy the new photos!

Finally it's time to share this cake! I really succeeded in July thinking I was really ahead of the game getting the August Iris Cake post done so early. I realized that I had seen the September list instead of August ... so I was even more advanced than I thought! I was the queen of writing a paper that morning. If only my college professors could see me now!

INGREDIENTS:

Cake

• 2 cups all purpose flour
• 2 teaspoons of baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon of almond extract
• 1 cup sugar
• 1 cup of heavy whipping cream

Frosting

• 4 ounces unsweetened chocolate
• 1/2 cup cold milk
• 1 1/3 cups sugar
• 2 egg yolks
• 1 generous Tablespoon butter
• 1 teaspoon vanilla

INSTRUCTIONS

Cake

Preheat your oven to 350 F and grease and flour 8x8x2 pan. (I usually use the spray with the flour in it)

In a small bowl, whisk together the flour, baking powder and salt.

In a separate bowl, or your mixer, beat together the eggs, vanilla & almond extracts and sugar until combined. Add the cream and mix until incorporated.

Stir in the dry ingredients, beating just until smooth.

Pour into prepared pan and smooth out the top.

Bake for 35-40 minutes or until a toothpick tests clean. (Maida warns that the top mayome, but will flatten and that is a crack and that is ok.)

Let it be cool for 5 minutes before turning onto a rack to cool completely.

Once cool, place upside down cake plate so that you have a flat surface on top.

Frosting

Heavy bottomed sauce pan, stir together milk and sugar. Add chocolate and heat over medium heat until it is dissolved and chocolate is melted. Be sure to stir frequently as you go. Remove from heat.

In a small bowl, whisk egg yolks are just enough to break them up. Gently temper with a bit of warm chocolate mixture. (I added a few Tablespoon of chocolate mixture and beat vigorously then repeat the process to temper the yolks and keep them from scrambling in the hot chocolate mixture.) Then add egg yolks to the remaining chocolate mixture, beating to combine.

Warm the chocolate mixture over low heat, whisking constantly, for one minute. (The stayed pretty smooth, but Maida warns that it might not be forge on anyway.)

Transfer chocolate mixture to the bowl of your mixer and stir in the butter and vanilla. Let stand until cool. This may take a while, but I have a refrigerator for a bit to universal the process.

Beat the icing at high speed for 10-15 minutes. It should be smooth, shiny and about the consistency of corn syrup.

Be sure to place wax paper strips under you cake as this can be messy if you are like me and are short on patience!

Pour about half of the icing on the cake and then step back for a minute or so. Then continue to pour the icing on the center of the cake. If you poor too quickly, all the frosting will run down the sides. 

Gently coaxing the frosting with a spatula if it needs help going in a certain direction.

If you went slowly enough, the frosting should have stayed mostly in place. If not, just scoop the large pudding off the wax paper and place back to the center of the cake until most of the frosting is on the cake. Carefully remove wax paper strips.

Let the cake for a couple of hours so the icing sets.

NOTES:

Adapted from Maida Heatter's Cakes book

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