almond butter cake

almond butter cake2

A moist delicious butter cake with a nutty taste from almonds, adapted from one of my favorite recipes.

Almond butter cake

  • 250 grams salted butter, cut into cubes
  • 160 grams caster sugar, separated
  • 4 eggs, separated
  • 1 tsp vanilla extract
  • 1 tbsp Bailey’s (can be substituted with milk, whipping cream or rum)
  • 180 grams cake flour
  • 70 grams almond meal, lightly toasted
  • 3/4 tsp baking powder
  1. Line a 8 inch square pan. Preheat oven to 160 C.
  2. Beat butter with 140 grams of sugar until pale in color.
  3. Add in egg yolks, one at a time.
  4. Add in vanilla extract and Bailey’s. Mix well.
  5. Add in cake flour, baking powder and almond meal. Mix well.
  6. Whisk egg whites with 20 grams of sugar until stiff peaks.
  7. Fold into egg yolk mixture in 3 portions.
  8. Bake for 50-60 minutes until a skewer in the middle of the cake comes out clean. Cover the top with foil if it browns too quickly.

almond butter cake1

 

 

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