Victoria Bakes has somewhat been so diligently baking her cakes away and it seem that most of her posting she has this "Highly Recommended" recipe post ~ oh dear ... I can't seem to catch up trying out her "HR" recipes if she keeps going with her "HR" post! And if you have been following her post.... all her cakes seems to be so captivating with the print on the cakes...so lovely and cute.
Back to my post today, I have bookmarked this Espresso Almond Butter Cake when Gert of Kitchen Snippets posted hers, I thought I could bake it at my soonest, so went seaching for sour cream but can't seem to find any at the supermarket shelves. Wanted to substitute for yogurt instead but.....aigh.... And so, until Victoria Bakes posted hers last month that really get me going to make mine yesterday.
ESPRESSO ALMOND BUTTER CAKE
Recipe adapted from My Kitchen Snippets
Ingredients
227 gram butter (at room temperature)
3 tbsp sour cream
250g caster sugar
240g plain flour
1/4 tsp salt
120g ground almond
1 tsp baking powder
4 medium eggs
120ml warm milk
2 tbsp instant espresso coffee powder
Method
Line and greased an 8” x 8” square baking pan or round baking pan.
227 gram butter (at room temperature)
3 tbsp sour cream
250g caster sugar
240g plain flour
1/4 tsp salt
120g ground almond
1 tsp baking powder
4 medium eggs
120ml warm milk
2 tbsp instant espresso coffee powder
Method
Line and greased an 8” x 8” square baking pan or round baking pan.
Dissolve the
espresso powder to the warm milk. Set aside to cool down.
Preheat the oven to 180C. Sift the plain flour, baking powder and salt in a bowl.
Add in the ground almond and give it a good mix together. Set aside.
In your mixer with medium speed, cream the butter, caster sugar and sour cream till light and creamy, about 5 minutes. Scrapping the side of the bowl occasionally. Add in the eggs, one at a time until well combined.
Reduce the speed of the mixer to low. Add in the flour mixture in three additions, alternating with the milk espresso mixture in two additions, beginning and ending with the flour. Mix until well combined.
Pour batter into the baking pan, smooth out the top and bake until the top of the cake springs back when gently pressed with your fingers and a cake tester inserted into the center of the cake comes out clean. It will take about 50-60 minutes.
Cool the cake on the wire rack for 10 minutes, invert and unmold the cake and let it cool completely before cutting into it.
Preheat the oven to 180C. Sift the plain flour, baking powder and salt in a bowl.
Add in the ground almond and give it a good mix together. Set aside.
In your mixer with medium speed, cream the butter, caster sugar and sour cream till light and creamy, about 5 minutes. Scrapping the side of the bowl occasionally. Add in the eggs, one at a time until well combined.
Reduce the speed of the mixer to low. Add in the flour mixture in three additions, alternating with the milk espresso mixture in two additions, beginning and ending with the flour. Mix until well combined.
Pour batter into the baking pan, smooth out the top and bake until the top of the cake springs back when gently pressed with your fingers and a cake tester inserted into the center of the cake comes out clean. It will take about 50-60 minutes.
Cool the cake on the wire rack for 10 minutes, invert and unmold the cake and let it cool completely before cutting into it.
If you love butter cake, and if you love coffee, and....if you love having ground almonds in your bakes..... this is the cake for you. And yes, I highly recommend you to try this out too.
I'm linking this post to :
Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out
