Time really flies! It's already going to be July! Looking back, it has been a really fun 6 months, joining Aspiring Bakers, Bake-Along, Cook Like a Star and The Home Bakers. But I've also realized I only have about 8 days (4 weekends - I bake/cook only on weekends) to bake/cook for all these events and it's really not easy to keep up with all of them (and sometimes I have events on weekends which really reduced the time I have!) Many a times a recipe fails and I don't have a backup recipe or time to try it again before the dateline... Thankfully all the organizers - Small Small Baker, Zoe, Lena and Joyce - are very forgiving people when I missed some of the baking/cooking datelines... 😉
Well I'm really glad I made it in time for The Home Bakers' bake. The bake this time is chosen by Emily from Emily's Cooking. I baked this cake last Sunday, immediately after a batch of failed macarons (I was kinda upset at the failed macarons, so I would be really frustrated if this failed too), and I'm glad the cake turned out fine. It's not my favourite butter cake recipe because it's a little dense (not soft and fluffy as I thought - I had my doubts when I realized there's no rising agent in the recipe), I think it's partly due to me not beating the batter enough and I think I did overfold the batter... but I love the fine crumb and the almond crust all over. I may try adding some baking powder in the future to help with the lift (will let you know how it goes when I get to try it again...)
Execution wise this cake is relatively easy to prepare (simple creaming then folding), just that the flaked almonds don't stick very well - I had to slab a thicker layer of butter all over the pan and press the almonds individually all over. Next time I'm just going to reserve the almonds for the top (save some time and effort!). Instead of getting cake flour, I made my own by combining plain flour and corn flour (should have threw in some baking powder...) I also mix some cocoa paste into some of the plain batter for a chocolate kick (step-by-step photos below!)
Okay, I'm not gonna say anymore, but do join us The Home Bakers! The link's still open till some time next month, so try it out and let us know what you think of this recipe! 🙂
For the full recipe, please visit Emily's site as she's the host for this bake.
Thanks for choosing this recipe, Emily! 🙂
First coat 28 grams (1 oz; ½ cup) of sliced almonds in a well-buttered 8 x 4 inch baking tray.
I used ⅔ of the amount to coat the bottom and the sides, the remaining ⅓ goes on top of the cake.
Cream 170 grams (¾ cup; 1.5 sticks) unsalted butter and 155 grams (1 ¼ cups) of icing sugar with an electric mixer.
Beat in 3 eggs, one at a time, scraping the sides after each addition.
Beat in 1 teaspoon of vanilla extract.
Fold in 140 grams (1 ⅛ cups) plain flour, 30 grams (¼ cup) corn flour and ¼ teaspoon of salt.
Or simply use 170 grams (1 ⅜ cups) cake flour and ¼ teaspoon of salt.
Measure 1 tablespoon cocoa powder in a small bowl...
... and dissolve in a little hot water.
Add ⅓ of the batter into the chocolate bowl and mix thoroughly.
Drop dollops of batter into the tin.
Smooth the top of the batter.
Sprinkle more almonds on top!
Bake 30 - 40 minutes at 150 degrees Celsius till golden brown and a skewer inserted into the centre comes out clean!
Slice and serve!
For the full recipe, please visit Emily's site as she's the host for this bake!