Almond Carmel Cake
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WHAT YOU NEED:
CAKE: 150 g butter 2 eggs 125 ml sugar ½ tube almond paste (5 Tbsp) 200 ml flour ½ tsp baking powder 50 ml heavy cream |
GLAZE:
75 g butter 75 ml sugar 1 ½ Tbsp flour 1 ½ Tbsp milk 150 g sliced almonds |
METHOD:
If there is time, place the almond paste in freezer for a couple hours beforehand. It is much easier to shred when frozen.
CAKE BASE:
Preheat oven to 350° F.
Grease and flour a 9-inch cake pan with removable sides.
Melt the butter in a small sauce pan and set aside. Whisk the eggs and sugar until the mixture is light and fluffy. Shred the marzipan and stir it into the egg mixture.
In a separate bowl, mix flour and baking powder. Add to egg mixture and stir. Add the cream and butter and stir until mixed. Pour the batter into the cake pan and bake for about 20 minutes.
GLAZE:
Meanwhile cook the glaze. Place butter, sugar, flour, and milk in a sauce pan and cook on medium, stirring frequently, until the mixture begins to thicken. Remove the glaze from the heat and stir in the sliced almonds, set aside. If the mixture cools before the cake is ready, reheat it to make it easier to spread.
CAKE:
After 20 minutes, or once the cake is mostly firm, but not completely done.
Remove the cake from the oven and gently spread the glaze over the top of the cake. Return the cake to the oven and bake for 15 minutes or until the glaze is a light golden brown and a toothpick comes out clean.
If there is time, place the almond paste in freezer for a couple hours beforehand. It is much easier to shred when frozen.
CAKE BASE:
Preheat oven to 350° F.
Grease and flour a 9-inch cake pan with removable sides.
Melt the butter in a small sauce pan and set aside. Whisk the eggs and sugar until the mixture is light and fluffy. Shred the marzipan and stir it into the egg mixture.
In a separate bowl, mix flour and baking powder. Add to egg mixture and stir. Add the cream and butter and stir until mixed. Pour the batter into the cake pan and bake for about 20 minutes.
GLAZE:
Meanwhile cook the glaze. Place butter, sugar, flour, and milk in a sauce pan and cook on medium, stirring frequently, until the mixture begins to thicken. Remove the glaze from the heat and stir in the sliced almonds, set aside. If the mixture cools before the cake is ready, reheat it to make it easier to spread.
CAKE:
After 20 minutes, or once the cake is mostly firm, but not completely done.
Remove the cake from the oven and gently spread the glaze over the top of the cake. Return the cake to the oven and bake for 15 minutes or until the glaze is a light golden brown and a toothpick comes out clean.