Alternately add the flour mixture and buttermilk to the butter-sugar mixture, starting and ending with the flour mixture, stirring between each addition until blended. Mix until smooth, about 30 seconds.
In a medium bowl, combine the confectioners’ sugar, cream, butter, and almond extract. Beat until smooth and spreadable. Spread or drizzle the icing over the cake. Sprinkle the almonds over the top of the icing. Let the icing harden for about 15 minutes before serving the cake.
Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…
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