almond butter cake

Today I am going back to simplicity.

I don’t make butter cakes very often because I like them quite a bit and well, butter cakes are pretty rich. (Fat die me.)

But once in a while I feel like going back to basics and baking a simple butter cake.

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I guess for me, a good butter cake, apart from oozing with buttery flavor, has to have nice loose (but not too loose) crumbs. It should also be moist.

Since I am into trying new things – good thing too, seeing that I post a new recipe five times a week on average – I decided to bake this cake from The Australian Women’s Weekly’s “100 Classic Cakes”.

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One thing about the cake recipes in this book is that the ingredients called for are generally very basic – this means that you should have (almost, if not all) of the ingredients in your pantry. In the event that you do not have self-raising flour, you can always make some using the recipe found here. If you do not have almond meal, you can chuck some almonds into a food processor and grind them. I love almond meal. It helps to keep a cake moist.

Here’s how to make this super fragrant and delicious cake.

In a mixing bowl, cream together butter and caster sugar until the mixture turns light and fluffy.

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Add the eggs, one at a time, and mix until just combined before adding the next. 

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Add almond extract and mix. Extracts are different from essence. Click here to see why I use only extracts.

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Add the dry ingredients in 2 additions and mix until just combined.

IMG_1415Transfer the batter into a lined and lightly greased 8×8-inch square pan (or 9×5-inch loaf pan), and scatter sliced almonds on top.

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Bake at 180°C for 30 minutes, reduce the temperature to 160°C and bake a further 30 minutes.

Allow the cake to cool in the pan for 5 minutes before transferring onto a wore rack to cool completely.

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The cake can be kept in an air-tight container at room temperature for about 2-3 days, or in the fridge for up to a week.

ON-GOING WORKSHOPS 

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Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 4 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 9 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Almond Butter Cake
Serves 8
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Ingredients
  1. 250g salted butter, softened
  2. 1 teaspoon (5ml) almond extract
  3. 1 cup (220g) caster sugar - I reduced this by 50%
  4. 4 eggs
  5. 1 cup (150g) self-raising flour
  6. 1/2 cup (75g) plain flour
  7. 3/4 cup (90g) almond meal
To garnish
  1. Almond flakes
Instructions
  1. In a mixing bowl, cream together butter and caster sugar until the mixture turns light and fluffy.
  2. Add the eggs, one at a time, and mix until just combined before adding the next.
  3. Add almond extract and mix.
  4. Add the dry ingredients in 2 additions and mix until just combined.
  5. Transfer the batter into a lined and lightly greased 8×8-inch square pan (or 9×5-inch loaf pan), and scatter sliced almonds on top.
  6. Bake at 180°C for 30 minutes, reduce the temperature to 160°C and bake a further 30 minutes.
  7. Allow the cake to cool in the pan for 5 minutes before transferring onto a wore rack to cool completely.
Notes
  1. The cake can be kept in an air-tight container at room temperature for about 2-3 days, or in the fridge for up to a week.
Adapted from 100 Classic Cakes
Adapted from 100 Classic Cakes
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

Have you cooked or baked something for this Chinese New Year celebrations? Come share what you have made with us! To take part in this link-up, simply ensure that 1. Your submission must be one that is posted in January 2015. 2. You mention the following, “This post is linked to the event, Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe” at the end of your post. 3. You display the Cook & Celebrate: CNY badge in your post. 4. The last day of submission to this event is 28 February 2015.

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