Saturday, September 18, 2010
Almond Topped Cake
As usual, i only made half of this recipe and baked in a 6" cake pan.
125gm butter, softened
1tsp vanilla essence
2 large eggs
300gm all purpose flour
2tsps baking powder
1/4 tsp salt
For Almond Toppings:
90gm butter, cubed
100gm flaked almonds
3 tablespoons milk
1. Lightly grease a 9 inch pan. Preheat oven to 180C
2. For the cake, beat the butter,sugar and vanilla with a mixer at medium speed until pale and creamy. Add the eggs at one time, beating just blended after each agg. With mixer on low, gradually beat in flour, baking powder and salt, alternating with the milk.Spoon the batter into prepared cake pan.
3.Bake for 40 mins. While the cake is baking, prepare the topping. Stir the butter, sugar and almonds in a medium saucepan over low heat until butter has melted. Keep stirring until sugar has dissolved.
4. After the cake has baked for 40mins, spread with topping, brush with the milk. Bake for 10-15mins more until topping is lightly browned.
5.Cool the cake in the pan for 10mins before removing from pan.
Note: When i was preparing the topping, i removed it from fire after the butter has melted and i didnt realise that the sugar has not melted yet..that's why from the photograph, you can still see bits of sugar in between the flaked almonds. i supposed the cake should be covered with sweet caramel almond topping ..so what i got instead was a crunchy sweet almond topping.