Marie Fiebach’s Almond Cake with Strawberries and Cream as featured in KANSAS! Magazine & on KAKE-TV

The latest 2021 issue of KANSAS! Magazine (VOL 77 / Issue 2) features an article titled “The Cooking Shows”. It includes info about Kansas produced cooking shows—both past and present. Marie Fieback who appear on KAKE-TVevery Monday with her  “Feed Your Family Tonight” show was featured in both the story and the photo shoot. She provided the recipe that was included in the article, describing her cake as being very dense, “It has the texture of a really good brownie or blondie with crisp edges and chewy interior. A small sliver is all you need because it is very rich.” She suggests pairing it with strawberries and whipped cream for a taste of springtime.

Photos for the story were taken by Justin Leister.
Above: Marie's Almond Cake
Below: Marie in her home kitchen where she has been taping since COVID.

The inspiration for this story and a bit of Kansas 

TV history follows the recipe.

 

Marie Fiebach’s Almond Cake with Strawberries and Cream  Yield: 1 nine-inch round cake; 12 to 16 servings 

1 pound fresh strawberries, hulled and sliced

1 1/4 cups granulated sugar plus 3 teaspoons, divided

3 tablespoons slivered almonds

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 teaspoon almond extract

1 teaspoon vanilla 

1/4 teaspoon salt

2 large eggs

1 1/2 cups all purpose flour

Cooking spray

Whipped cream for serving

1. MACERATE THE STRAWBERRIES: In a medium bowl, mix sliced strawberries with 2 teaspoons of sugar. Leave at room temperature for 1 to 2 hours, then refrigerate.
2. FOR THE CAKE: Preheat the oven to 350 degrees Fahrenheit.
3. Place slivered almonds on a microwave safe plate and microwave on high for 2 minutes. Stir. If they are not starting to brown, microwave up to 1 more minute in 20 second intervals until just beginning to brown. Set aside.
4. In a medium bowl, mix melted butter, 1 1/4 cups sugar, almond extract, vanilla, and salt. Add eggs and mix well. Add flour and mix until incorporated. Do not over mix.
5. Prepare a 9-inch round cake pan, by spraying with cooking spray, lining with parchment paper, and spraying over the parchment paper.
6. Pour the cake batter into the prepared cake pan. Sprinkle it with toasted almonds and a final teaspoon of sugar. Bake at 350 degrees F. for 30 to 35 minutes until the edges are golden brown and the top is starting to brown.
7. Let the cake cool for 10 minutes in the pan, then run a knife around the edge of the cake and invert onto a plate. Remove the parchment paper and then flip the cake over onto a cake plate or cutting board so the almonds are back on top. 
8. Cut into 12 to 16 slices and top each slice with macerated strawberries and whipped cream.  

The cooking show story was actually inspired by ESTHER WOMER who hosted a daily cooking show on KARD-TV from 1957-58. Her daughter, my Chi Omega sorority sister, Sally Women Lankas shared the story of her amazing mom who balanced work and family. After feeding her family a home-cooked breakfast, Esther would prep for he daily show, shop for groceries and then carry it  all into the Wichita station where she would then set up for her “Food Fiesta” segment. She did all this clad in the latest fashions and her trademark high heels! 

Although no photos of Esther appeared in the article, these are a few from Sally’s collection that she did share with me. 

Above: Fashionably dressed Mrs. Womer demonstrating the finer points of outdoor
grilling on KARD-TV's “Food Fiesta” segment. Circa late 1950s.
Below left: Mrs. Womer on-the-set with one of the TV station's sponsors.
Below right: Mrs.Womer at home with her husband in their Wichita kitchen.