Almond Butter Cake 杏仁奶油蛋糕

Saw this recipe in food.com when i was looking for a simple, quick, easy almond butter cake recipe. The picture shown was so attractive and look so delicious. I read through the recipe, yes, it is simple. quick and easy. This is a unique cake, it doesn't rise up very high  and it comes out crumbly, moist, sticky, chewy like a soft cookie. The crunchy almond flakes topping was so fragrance and I just love the almond extract aroma in the cake.

 

I am impressed the cake turn out so well, although there is no baking powder nor baking soda add to the cake. 

There are only some simple basic ingredients for this almond butter cake, that is butter, sugar, eggs, flour, salt, almond extract and vanilla extract. To do it is quick and easy, just use a whisk to mix and it will be done in 5 minutes. First, melt the butter, add in sugar stir till it is smooth, add in eggs mixed till it is creamy. Then mix in salt, almond extract, vanilla extract and flour, mixed into a smooth batter. Pour into the prepared baking tray and bake. 

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Crumbly, moist, and so fragrance.

I bake it in a 6 inches round baking tin.

M Cuningham's Almond Butter Cake  (杏仁奶油蛋糕)

Recipe refer here

I bake half of the recipe which give me a 6 inches round cake

(below is the record of half of the original recipe)

Ingredients:

85g butter

1/2 cup sugar

1 egg

1/4 tsp salt

1 tsp almond   extract

1/2 tsp vanilla extract

3/4 cup all purpose flour

1 tsp soft butter or non-stick cooking spray  (for greasing cake pan.)

To Do:

• Preheat oven at 175C  Grease the bottom and sides of the cake pan with soft butter or non-sticking baking spray.
• Melt butter in a sauce pan over medium low heat, stirring regularly. (i zap into the mircowave oven for 45 seconds.
• Pour melted butter and sugar into a large mixing bowl, stir till smooth.
• Crack egg in and stir till it is creamy and one color.
• Add salt, almond extract, vanilla extract, and flour and stir briskly till batter is smooth,
• Using a spatula to scrap the batter into the prepared cake pan. Spread evenly in the cake pan.
• Sprinkle 1/2 tbsp sugar, then the  almond flakes over the top of the batter.
• Put the cake pan on the middle rack of the oven and set timer for 30 minutes.
• When it is cooked, the cake should look light brown on the top and when you insert a toothpick into the center, it should have a few sticky crumbs adhering to it.
• If the cake is not browned enough and the toothpick comes out too wet the cake back into the oven and check it again in another 10 minutes. 
• When the cake is done, remove it from the oven and let it cool for 30 minutes.
• Cut the cake into small wedge and serve with fresh fruits.
• The cake will stay fresh for about a week and will freeze indefinitely.

Enjjoy~

I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairy and co-host by Doreen of my little favourite DIY. 

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Let's go Nuts!!!