vanilla cake with almonds and caramel


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.


vanilla cake crunchy topping

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.

Happy baking!

 

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bakeaffairs

Bridget's Bakery Blog

33 thoughts on “vanilla cake with almonds and caramel”

    1. Hi, I appriciate and feel really honored and touched that you like my blog enough to nominate it to an award like this one. But I have decided to not accept awards because there are so many wonderful blogs that I really would have a difficult time making that list. I hope you do not feel offended. Thanks again and I look forward to your next post. Kind regards, Bridget.

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