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Well, we were given 4 cake recipes to choose from, and I have chosen to bake this cake, which, apparently is often served as an alternative to Danish Pastry in Denmark.
I mean, duh, if it can replace Danish pastry (SLURP!) then well, it must be darn delish!!!
I am not a fan of almond (or most nuts, for that matter) but the almonds in this cake were caramelized. How wrong can that possibly go, right?
It is a really wonderful cake to take to a tea or dinner party, or for a bake sale. And it is not at all hard to make.
First, I started by whisking the eggs with the WHISK attachment of my mixer for about 5 minutes, or until the mixture had turned light and thick.
Meanwhile, I measured out the ingredients for the topping.
Note: Do not assemble the topping until the final 5 minutes of baking the cake or it will become too hard to be used!!
To make the topping, I started by melting the butter.
Once baked, the cake was allowed to cool in the pan.
People who like almonds would love this cake. It is not overly sweet (my cakes never are) and the crunchy top serves as a nice contrast to the tender cake below.
Join me? :)
Glazed Almond Butter Cake (Serves 8-10)
Adapted from Great Cakes by Carole Walter
For the cake:
1 1/4 cups (125g) cake flour, sifted
1 teaspoon (5g) baking powder
1/4 teaspoon salt
3 large eggs
3/4 cup (168.7g) sugar - I reduced this by 50%
1/2 cup (113.5g) unsalted butter, melted and cooled
1 teaspoon (5ml) vanilla extract
3 tablespoons (45ml) heavy cream
For the almond butter glaze:
3 tablespoons (42.5g) unsalted butter
1/4 cup (50g) light brown sugar
2/3 cup (66g) sliced almonds
1 tablespoon (15ml) heavy cream
1 tablespoon (7.81g) plain flour
1. Preheat oven to 350°F (176.6°C). Grease and line a 9-inch Spingform pan.
2. Sift together cake flour, baking powder and salt. Set aside.
3. Whisk eggs with the whisk attachment until light and thick, about 5 minutes. Add sugar, a little at a time, and allow the sugar to blend in well. This would take about 5 minutes.
4. Reduce mixer to medium-low. Add the vanilla. Measure out 1/4 cup (25g) of flour and set aside.
5. Add half of the remaining flour into the egg mixture. Mix. Add heavy cream and remaining flour. Mix well. Scrape the sides of the bowl occasionally.
6. Slowly pour butter into the batter. Add the reserved 1/4 cup (25g) flour. Mix for about 15 seconds longer.
7. Transfer into the Springform pan and bake for 25 minutes.
8. Measure the ingredients for the topping. Set aside until final 5 minutes of baking the cake.
9. During the final 5 minutes of baking time, make the topping by melting the butter in a skillet.
10. Add brown sugar, almonds, heavy cream and flour, stirring well after each addition.
11. Pour the topping onto the cake and use a spoon to spread the almonds quickly but gently over the cake.
12. Bake for an additional 8-10 minutes, or until the top is golden brown, and the glaze is bubbling.
13. Allow the cake to cool in the pan before removing it to serve.
Note: Cake can be kept in an air-tight container for up to 3 days.
I am also sharing this post with Cook Your Books hosted by Joyce from Kitchen Flavours.
Always a pleasure to be baking with