Simple And Humble But Aromatic And Tasty–Almond Butter Cake (杏仁牛油蛋糕）

INTRODUCTION

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
• 2 eggs

---

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.

---

CONCLUSION

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.

---

• For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.