Burnt almond cake recipe

Burnt Almond Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to indulge in a decadent treat? Look no further than this mouthwatering Burnt Almond Cake recipe. With its rich almond flavor and a delightful balance of sweetness and nuttiness, this cake is sure to impress your taste buds. The recipe dates back to 19421, adding a touch of nostalgia to every slice. Whether you're celebrating a special occasion or simply craving a delightful dessert, this Burnt Almond Cake is the perfect choice.

Keywords: burnt almond cake, recipe, dessert, almond flavor, 19421.

Burnt almond cake recipe details

Burnt almond cake recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

	For the cake:
200 g	plain flour
75 g	cornflour
½ tsp	baking powder
½ tsp	bicarbonate of soda
½ tsp	salt
185 g	unsalted butter, softened
275 g	caster sugar
4 large	eggs
250 ml	buttermilk
½ tsp	vanilla extract
	For the praline:
115 g	granulated sugar
3 tbsp	honey
1 ½ tbsp	water
60 g	almonds, toasted and chopped
1 tbsp	unsalted butter
1 pinch(es)	baking soda, generous
	For the Custard:
250 ml	milk
3 large	egg yolks
75 g	granulated sugar
2 tbsp	cornflour
1 tbsp	unsalted butter
½ tsp	vanilla extract
80 ml	double cream
1 tbsp	icing sugar

Instructions

To toast the almonds:
Arrange a single layer on a baking sheet and bake for 7-10 minutes at Gas Mark 5, 190ºC, 375ºF.

Lower heat to Gas Mark 4, 180ºC, 350ºF. Grease 2, 8-inch, 20 cm cake tins.

To make the cake:
Sift the flour, baking powder, soda and salt together into a bowl. Set aside.

Cream the butter and sugar together in a large bowl using an electric mixer at medium speed, until light and fluffy – about 4-5 minutes. Set speed to low and add eggs one at a time beating for about 30 seconds after each. Add flour and buttermilk in alternate additions. Add the vanilla and blend thoroughly after each addition.

Divide the batter between the two tins and bake for about 30 minutes until golden brown and raised. Check with a skewer if done.

Cool in tins for 10 minutes and then transfer to a wire rack to cool completely.

Only one round is required for this recipe. The other may be stored in an airtight tin and reserved for later use.

To make the praline:
Combine the sugar, honey and water in a medium saucepan. Bring to a boil over a medium heat until the ingredients melt. Boil without stirring until the mixture turns a deep orange-brown, about 10 minutes. Remove from heat and stir in the almonds, butter and soda. Use a wooden spoon to mix until the butter melts and the foaming ceases. Pour onto a lightly oiled, chilled baking sheet to cool. When hard, break up into small pieces and process in a food processor until the texture of granulated sugar. Store in a sealed container in a refrigerator until required.

To make the custard:
In a heavy-based saucepan over medium heat, heat the milk until just simmering.

In a bowl combine the yolks, sugar and cornflour using a whisk. Stir the heated milk into the mixture and return to the pan. Cook on a medium-low heat whisking constantly for about a minute or until the mixture thickens. Remove from heat, add butter and vanilla, stirring until the butter has melted. Transfer to a bowl and cover surface with waxed paper to prevent a skin from forming. Refrigerate until quite cold.

When ready to use, whip the cream and sugar until stiff peaks form, fold into the custard and refrigerate until cold.

To assemble:
Cut the cake in half horizontally and place the base on a plate. Spread with a layer of custard and sprinkle with praline. Put the top of the cake in place and cover the top with more of the custard and cover the sides with a thin layer. Chill for an hour or longer. Sprinkle top with more of the praline and press some onto the sides with the palm of your hands. Chill until ready to serve.

Preparation time:
ca. 1 hr
Resting time:
ca. 4 hrs
Grade of difficulty:
medium
Calories per portion:
n/a