Almond Butter Cake

This cake, or more like brioche / cake is topped with butter chunks, sugar and sliced almonds, making for a crunchy top and moist middle… It is the perfect sweet treat to be shared on a snowy, chilly day!

Today, my kids were pleasantly welcomed by a snow-covered terrace upon waking from their slumber, which is a rare occurrence in our area. And so the snow ball fights began…

As I sat happily, watching them from inside, it occurred to me that something was missing… Something sweet, rich enough to keep me warm, and a perfect accompaniment for my hot cup of tea. This frigid morning had inspired me thus, to make this heavenly cake that would indeed satisfy all my cravings.

If it’s cold where you are, and you need to ensure you have an extra layer to keep you warm, follow the recipe below! You won’t be disappointed!

INGREDIENTS:

500 g all-purposes-flour

14 g dry yeast

200 ml (warm) milk

1/2 tsp salt

85 g sugar

1 tsp vanilla essence

1 egg (room temperature)

100 g butter (room temperature)

Topping:

80 g butter (chilled - cut into small rectangular pieces)

85 g sugar

170 g sliced almonds

150 ml liquid cream

METHOD:

Preheat convection oven at 160C or regular oven at 180C. Butter a rectangular cake tin (approx. 45 cm by 38 cm). I use one with a removable rim.

In a standing mixer with the dough hook, add flour, dry yeast, warm milk, egg, butter, salt, sugar and vanilla essence and mix on low speed first for about 1 minute until all the flour is more or less incorporated. Then raise speed to medium-high and mix for 5 minutes, (adding an additional teaspoon of flour at a time if dough is too sticky).Remove the mixing bowl from the stand, cover with plastic wrap, and keep in a warm place, allowing the dough to rise for around 1 hour. It should double in size.

After an hour, (or a little longer if it is colder in your area), place the mixing bowl back onto the stand and mix on medium to high speed again for around 30 seconds.Form into a ball, and roll out on a lightly floured surface, into a rectangular shape the size of the baking pan. The dough should still have a bit of thickness to it.Gently lift the dough and place in the baking, pushing it along the sides to fit perfectly within the pan. Using the back of a chopstick or thin wooden stick, gently poke some holes evenly around the dough. Within each hole, place a little cube of butter.

Sprinkle the top of the cake with half the sugar, then half the almonds, then the remaining half of the sugar, followed by the remaining half of sliced almonds.
Place the cake in the oven, and bake for 35-40 minutes. Rotate the cake pan mid-way to ensure a more even result. Poke the cake with a knife, which should come out clean, meaning it’s done.

Take the cake out of the oven and drizzle the cake immediately, while hot, with the liquid cream.
Allow to cool completely before servicing.