Enjoy your afternoon tea or coffee with one or better two pieces of this moist and not overly sweet vanilla cake, topped with a crunchy almonds and a lovely caramel sauce.
Preparation for a 26 cm round cake pan
Preheat the oven to 200° C and line the base of the cake pan with parchment paper and brush the sides with butter and sprinkle with some sliced almonds.
For the cake:
- 4 eggs
- 180 g muscovado or brown sugar
- 200 g heavy cream
- 100 g butter, melted and cooled
- 2 teaspoon vanilla extract
- 280 g flour
- 2 teaspoon baking powder
In a large bowl, beat the eggs and the sugar together until the mixture is smooth and creamy for about 10 minutes.
Add the heavy cream, the melted and cooled butter and the vanilla extract.
Add the flour and the baking powder and spoon the batter in the prepared cake pan.
Bake the cake on the second lowest rack of the oven for about 25 minutes.
For the topping:
- 75 g butter
- 75 g brown sugar
- 25 g heavy cream
- 25 g whipping cream
- 1 teaspoon vanilla extract
- 25 g flour
- 80 g sliced almonds
Mix together the ingredients for the topping and heat up gently in a saucepan over medium heat until the mixture become creamy and the sugar is completely dissolved.
Remove the cake from the oven and place the almond-caramel topping on the surface of the cake.
Place the cake back in the oven on the second highest rack for about 10 minutes until the caramel turned golden.
Then remove it from the oven and let it cool completely.
Serve it with some whipped cream or ice cream.