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It is the 20th of the month again and time for the Cake Slice Bakers to unveil our cake of the month!
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!!!
It certainly is pretty enough. 🙂
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.
Let me show you how.
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.
Into this, I added the sugar, a tablespoonful at a time so that the sugar had a chance to blend in well. This would take another 5 minutes or so.
I added the vanilla extract. Then I measured 1/4 cup (25g) of the flour mixture and set it aside.
And added half of the remaining flour into the egg mixture.
This was mixed, and I added the heavy cream and the remaining half of the flour.
The sides of the bowl were scraped.
I added the melted butter, then the remaining 1/4 cup (25g) of flour.
Once the batter was homogeneous, i transferred it into a lined and greased Springform pan.
The cake was baked for 25 minutes.
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.
I added the brown sugar, and stirred.
Then I added the almonds, and stirred.
This was followed by the heavy cream, and yes, I stirred some more.
Finally, in went the plain flour, and I stirred until all the ingredients were well-combined.
If you measure all the ingredients ahead of time, there is no reason why you cannot make the toppings in 5 minutes. (I had 3 minutes to spare after my topping was made, so I kept stirring it over low heat.)
I poured the topping over the cake.
And used a spoon to spread the almond around. You need to work rather quickly but gently.
This was placed back into the oven and baked a further 8-10 minutes.
Once baked, the cake was allowed to cool in the pan.
Before I very carefully removed it and placed it on a serving plate.
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.
I can see why this is served for tea.
I’m going to make a pot of tea. It’s prefect with this delicious almond butter cake.
Join me? 🙂
- 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
- 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
- Preheat oven to 350°F (176.6°C). Grease and line a 9-inch Spingform pan.
- Sift together cake flour, baking powder and salt. Set aside.
- 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.
- Reduce mixer to medium-low. Add the vanilla. Measure out 1/4 cup (25g) of flour and set aside.
- 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.
- Slowly pour butter into the batter. Add the reserved 1/4 cup (25g) flour. Mix for about 15 seconds longer.
- Transfer into the Springform pan and bake for 25 minutes.
- Measure the ingredients for the topping. Set aside until final 5 minutes of baking the cake.
- During the final 5 minutes of baking time, make the topping by melting the butter in a skillet.
- Add brown sugar, almonds, heavy cream and flour, stirring well after each addition.
- Pour the topping onto the cake and use a spoon to spread the almonds quickly but gently over the cake.
- Bake for an additional 8-10 minutes, or until the top is golden brown, and the glaze is bubbling.
- Allow the cake to cool in the pan before removing it to serve.
- 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.