We are currently baking from “Coffee Cakes” by Lou Seibert Pappas and this month the host is Emily of Emily’S Cooking (Makan 2) Foray who has selected the recipe almond-crusted butter cake.
Upon reading the recipe I was a bit apprehensive to try it as it’s a butter cake and the original ingredients did not include any milk so it would be very heavy and dense. Also I have always greased and floured my cake tins and this recipe said to ‘lightly butter & coat sides with almonds’ so I was worried the cake would stick to the tin. After reading how my fellow members went with the recipe I thought I would give it a go as I do love almonds.
Here is how I went:
I’ve had this ‘Rehruecken’ cake tin (Rehruecken translated from German to English means deer back, Rehruecken cake is a typical Austrian dessert cake covered with melted chocolate) for a long time but hardly make use of it so I decided it was time it saw some batter. Plus I like the indents as it acts like a guideline for cutting the slices. I greased the tin really well and took my time covering it neatly with almonds in the hope that once baked it would turn out with ease.
I folded in sifted flour & baking soda with butter milk. The original recipe does not call for butter milk and sifted flour, it says to beat in the flour.The butter milk suggestion came from Mich of Piece of Cake and Eileen of Hundred Eights Degrees.
The cake took 1 hour to bake at 170 C. 30 minutes into baking I had to cover it with foil otherwise the top would have burnt. My oven is very strong and even with the cake already on the lowest shelf it still browned very quick.
My worst nightmare came true – the cake stuck to the tin!! I slowly used a knife and a small spatula to release the cake from the tin, as you can see the two end edges were slightly burnt and some of the almonds on the side did stick to the tin even though I did give the tin a good greasing. I think this tin is only for the Rehruecken cake.
The cake was dense but very moist and it had a slight trace of marzipan flavour. I think the mixture of vanilla paste and elderflower syrup might have been the culprit. The almond crusted boarder gave it a lovely crunch and the Demerara sugar on the bottom complimented the cake very well.
Incidentally, the plate the cake is served on is a traditional Austrian ceramic plate – Gmundner Keramik – which has been around since the 17th century. This design is a very traditional design & not a particular favourite of mine but this is the only long plate I have. A whole dining set was given to my in-laws as their wedding gift from their parents & it just so happens we have this plate.
The original recipe can be found on Emily’s blog here
Half of the original recipe
Sliced almonds – I didn’t measure the almonds, I poured them out and used them as I greased the pan and sprinkled as much or as little as I liked before baking
3/4 cup unsalted butter
200 grams powdered sugar (I reduced to 150 grams)
1 teaspoon vanilla paste (I might only use 1/2 tspn next time)
1/2 teaspoon elderflower syrup
1/4 teaspoon salt
1 1/4 cups cake flour
1/2 teaspoon baking soda
6 tablespoons buttermilk (6 tablespoons fresh milk + 4 teaspoons lemon juice (I only had lime juice available) left to stand for 5 – 10 minutes)
Demerara sugar for sprinkling
Thank you for reading and if you do try this recipe please let me know how it turns out.