There are three important Candy Days in the calendar year: February 15, Easter Monday, and November 1. While most bargain hunters look forward to Black Friday or Boxing Day sale, I pin my hopes on half-priced chocolate in seasonal packaging that is just one day past their prime. It’s a good thing that my gym is located inside a grocery store because I never miss those sales. My finds this year included a 2lb bag of Cadbury Mini Eggs, a couple of Crème Eggs, and some classic yellow Peeps chicks.
Marshmallow is my weakness so it’s no surprise my post-Easter haul always include a sleeve of Peeps. As far as Easter candies go, they don’t rate high on the desirability scale. Unlike popular choices such as Reese’s Peanut Butter Bunny/Egg or M&M’s Speckled Eggs, I can always find a pile of colourful Peeps even a whole week after the Easter long weekend. Some people like to play with their food and I am no exception. Although I don’t make anything as elaborate as a Peeps diorama, a little colour coordination using the bright yellow chicks as cake toppers can’t hurt. I’m in a spring kind of mood so an Almond Tea Cake with Tangerine Glaze is an appropriate choice.
Since I got my Bundt pan, I just can’t stop thinking about Bundt-shape baked goods. Naturally, a lot of Bundt cake recipes from my cookbook library jump out of the pages without prompting. I never even realized Flo Braker’s Baking For All Occasions has so many Bundt cake recipes! I’m partial to this almond cake because it uses one of my favourite ingredients, almond paste. Unlike its sibling marzipan, almond paste has a lower sugar content and is use primarily in cakes and cookies. I have always use European Odense almond paste in my baking since I was first introduced to it in baking school. Only recently had I discover US-made Solo almond paste that comes in a can. As far as I can tell, they are interchangeable with very similar nuts to sugar ratio. What I do like about the can version is that they stay fresh longer without drying out and just a little cheaper.
The cake turned out moist and tender with boatloads of almond taste. Using tangerine zest and juice for the cake and glaze is an unexpected touch. I say we don’t use tangerine enough in baking! It’s a little sweeter than oranges and a bit more fragrant. What surprised me the most was that how bright it tinted the glaze! That shade of yellow is entirely natural and happens to match the Peeps exactly.
I have all the ingredients purchased to make BAKED’s root beer Bundt. Time to get baking!