Buttered Almond Cake 🍰

Buttered Almond Cake Recipe

🕒 Total Time: 1 hour 25 minutes
🥄 Prep Time: 15 minutes
🍽️ Cook Time: 1 hour 10 minutes
🍰 Servings: 10-12 pieces

Description:
Indulge in the delightful flavors of this Buttered Almond Cake, a delectable dessert that perfectly blends the richness of butter, the sweetness of sugar, and the nutty goodness of almonds. Whether it’s for a special occasion or a cozy weeknight treat, this oven-baked delight is sure to impress!

Ingredients:

Instructions:

1. Preparation:

   • Prepare a loose-bottom cake tin. If unavailable, create a makeshift sling by folding two long pieces of baking paper and crisscrossing them over the base of the cake tin. This will facilitate easy removal of the cake after baking.

2. Cake Batter:

   • In a saucepan large enough to accommodate all the ingredients, combine the butter and sugar. Heat the mixture until the butter melts completely, then remove from heat.

3. Mixing:

   • Beat the eggs and milk together in a separate bowl. Add this mixture to the saucepan containing the melted butter and sugar. Sift in the flour and baking powder, then mix everything together using a wooden spoon until well combined.

4. Baking:

   • Line the bottom of a 20cm round loose-bottom cake tin with baking paper. Pour the prepared cake batter into the tin and spread it evenly. Bake in a preheated oven at 180°C (350°F) for 40 minutes.

5. Topping Preparation:

   • While the cake is baking, prepare the topping. In a saucepan, combine the butter, sugar, and sliced almonds. Heat the mixture over medium heat, stirring continuously until the sugar melts.

6. Finishing Touches:

   • Once the sugar has melted, add the milk to the saucepan and bring the mixture to a boil. Allow it to boil for 5 minutes, then remove from heat.

7. Final Bake:

   • After the initial 40 minutes of baking, remove the cake from the oven and spread the prepared topping evenly over the surface. Return the cake to the oven and bake for an additional 10-15 minutes, or until the cake is fully cooked and the topping is golden brown.

8. Cooling and Serving:

   • Let the cake cool in the tin for 10 minutes before carefully lifting it out using the loose-bottom or the makeshift sling. Slice into 10-12 pieces and serve either warm or at room temperature.

Nutritional Information (per serving):

• Calories: 381
• Total Fat: 19.6g
• Saturated Fat: 10g
• Cholesterol: 82.7mg
• Sodium: 270.5mg
• Carbohydrates: 46.9g
• Fiber: 1.5g
• Sugar: 25.5g
• Protein: 6.1g

Recipe Notes:

• This recipe yields a moist and flavorful cake with a crunchy almond topping, perfect for serving with a dollop of whipped cream or a scoop of vanilla ice cream.
• Feel free to customize the toppings by adding a sprinkle of cinnamon or a drizzle of honey for extra flavor.
• Store any leftovers in an airtight container at room temperature for up to three days, or freeze slices individually for longer storage. Just remember to thaw them before serving.
• Enjoy the Buttered Almond Cake as a delightful dessert or a sweet indulgence any time of the day!