This is a humble, no fuss and simple recipe for an almond flavoured cake… It is simple, no fuss and humble because it utilized the very basic creaming method of cake baking…
In order to avoid any potential cake cracking, I have resorted to the use of a rather traditional method of wrapping the baking tin with wet towels such that the cake rose uniformly..Not that I can’t accept cakes that are cracked, it is the current trend that cracked cakes are deemed not acceptable….
In order to produce flat top cake, most recipe uses egg separation method to achieve that effect. However, the old wives tales of insulating the sides of the baking tin also ensures that the sides and the centre of the cake are cooked and rose more uniformly.
Yes, my cake did not crack terribly but with very fine lines of cracking that are not noticeable. It surprise me that while the centre of the cake is cooked, the side of the cake is rather pale and looked uncooked. I have to detach the towel towards 3/4 of the baking time and to ensure that the sides of the cake more uniformly baked.
It is my very own recipe without referring to any recipe… It is a moist cake and it taste very much like the semolina cake or sugee cake – moist and fragrant.. If you are interested to know the recipe of the Eurasian famous festival sugee cake, you can refer to : Sugee Almond Cake
My wife is a butter cake critic but surprisingly, she said the cake suits her taste bud, buttery and moist… But if you are looking for a soft fine texture cake like ogura, this cake is not for you. Almond meals like semolina, produce cakes with its unique chewy texture..
WHAT IS REQUIRED
Serving: Prepare one 7” diameter cake
200 grams of butter
100 grams of plain or all purpose flour
100 grams of almond meal
100 grams of castor sugar
50 grams of fresh milk
50 grams of condensed milk
1.5 teaspoons of baking powder
STEPS OF PREPARATION
Pre-heat the oven to 165 degree Celsius.
Lightly greased a 7” baking tin and wrap the side of the baking tin one round with wet towels. Secured the wet towels by using some safety pins.
Cream the butter and sugar using a mixer until light and fluffy. Gradually, add in the condensed milk, followed by egg one by one. Beat until well combined. Add the almond meal.
Sift in 1/3 of the plain flour plus baking powder. Use a spatula to fold the flour and follow by 1/3 of the milk. Once well mixed, sift the remaining plain flour and baking powder, add the remaining milk and fold until well mixed. Transfer the batter to the baking tin, level and bake in the pre-heated oven of 165 degree Celsius for about 45 minutes or when a skewer inserted to the centre of the cake comes out clean. After 30 minutes of baking, detach the towel and continue to bake until cooked. Cool completely before slicing for serving.
This cake is very moist and aromatic.. The use of towel in my humble opinion do prevent the cracking.. If you like semolina cake, you will sure to love this almond butter cake.
Hope you like the post today. Cheers and have a nice day.
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