Burnt Almond Cake Recipe

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Burnt Almond Cake
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Ingredients
23
Count
Nutrition
692
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. Grease two 8-by-2-inch round cake pans.
  3. For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
  4. Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
  5. Reduce the speed to medium-low.
  6. Add the eggs, one at a time, beating 30 seconds between additions.
  7. Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
  8. Divide the batter evenly between the prepared pans.
  9. Bake for about 30 minutes, until a cake tester comes out clean.
  10. Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
  11. Note: The cake recipe makes two 8-inch round cake layers.
  12. Only one is used for this recipe.
  13. To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan.
  14. Bring to a boil over medium heat, stirring to dissolve sugar.
  15. Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
  16. Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
  17. Mix with a wooden spoon just until the butter melts and the foaming subsides.
  18. Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
  19. Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
  20. Store in a covered container in the refrigerator until ready to use.
  21. To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
  22. Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
  23. Whisk to blend smoothly.
  24. Stir the heated milk into the egg mixture; return mixture to saucepan.
  25. Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
  26. Remove pan from heat; add butter and vanilla, stirring to melt the butter.
  27. Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
  28. Whip the cream and confectioners' sugar until stiff peaks form.
  29. Fold into the chilled custard and refrigerate until ready to use.
  30. To assemble cake: Cut the cake in half horizontally.
  31. Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
  32. Cover with the remaining layer of cake.
  33. Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
  34. Chill for a least 1 hour before garnishing.
  35. To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.
  36. Refrigerate until ready to use.
  37. Note: To toast nuts, arrange in a single layer on a baking pan.
  38. Bake in a 375F oven until golden brown, about 7 to 10 minutes.
  39. Allow nuts to cool before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 691.54 Kcal (2895 kJ)
Calories from fat 292.23 Kcal
% Daily Value*
Total Fat 32.47g 50%
Cholesterol 226.9mg 76%
Sodium 360.88mg 15%
Potassium 365.2mg 8%
Total Carbs 88.97g 30%
Sugars 51.05g 204%
Dietary Fiber 1.8g 7%
Protein 13.2g 26%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 8%
Iron 4.2mg 23%
Calcium 175.7mg 18%
Amount Per 100 g
Calories 284.11 Kcal (1190 kJ)
Calories from fat 120.06 Kcal
% Daily Value*
Total Fat 13.34g 50%
Cholesterol 93.22mg 76%
Sodium 148.26mg 15%
Potassium 150.03mg 8%
Total Carbs 36.55g 30%
Sugars 20.97g 204%
Dietary Fiber 0.74g 7%
Protein 5.42g 26%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 8%
Iron 1.7mg 23%
Calcium 72.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.2
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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