A Note from the Camp Kitchens

So the summer season is all wrapped up, and we are on to retreat season already! I had the pleasure of cooking and learning from a group of veterans and their families last week. They've lived very interesting lives and were such gracious people. We grilled outside, baked fresh bread, and tried a few different desserts. One night I decided to say "let them eat cake"...Swedish Almond Cake. Well, they are bars I suppose, but this is easier than the cake variety and tastes just as good.

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 cup butter
  • 1/4 teaspoon salt
  • 1 cup flour
  • 2 teaspoons almond extract

Beat the eggs until they have doubled in size. Then slowly add in the sugar a bit at a time. Sift the flour and salt into the mixture, taking care not to let the batter get lumpy. Next, pour in the melted butter and almond flavor, only mixing until incorporated. If you mix too much, the batter will get tough (like when you kneed bread). Then pour the batter into a buttered 9x13 pan. If you want to get really fancy you can add sanding (turbinato) sugar and slivered almonds to the top. Bake at 350 degrees for about 45 minutes or until a toothpick come out clean. Take care not to over-bake and it will have a very light flavor and texture.

These are usually a great hit, and since I've had a few requests for the recipe I thought I'd share it with all of you.

-Kai Abrahamson                                                                                                                     Camp Vermilion Hospitality Coordinator                                                                                        Kai@VLMcamps.org