This has been waiting to be posted on this blog for almost two months now. I still have a lot to post but I don’t know which one should be next to the other. If I can remember it correctly, the time I baked this was the time when I wanted to finish all the chopped almonds I have.
The name of the cake was intriguing to me so I chose this among the other recipes I’ve found. The main problem I had is that I didn’t know if the measurements of the ingredients were correct. I meant how I measured the ingredients. The kitchen scale I have is not digital so it was difficult to determine if I used more or less of the ingredients required. Although I was not confident enough at the start, that didn’t hold me back from trying this recipe.
French Almond Cake Recipe
- 90g ground almonds
- 40g self-raising flour*
- 110g unsalted butter, softened
- 120g white sugar
- 3 large eggs, beaten
- 1 tbsp milk
- 1 tsp vanilla extract
- Chocolate icing (recipe below)
- Shaved/grated chocolate
- Preheat oven to 350 F. Grease round 8-inch baking pan. Line the bottom with parchment paper. Set aside.
- In a bowl, mix ground almonds and flour. Set aside.
- In another bowl, mix butter and sugar. Add milk, eggs, vanilla extract. Add in dry ingredients.
- Pour the batter into prepared pan. Cover with aluminum foil and bake for 20 minutes. After 20 minutes, remove the cover and continue baking for another 10-15 minutes or until toothpick inserted in the middle comes out clean.
- Remove the baking pan from the oven and let the cake stay in the pan for 5 minutes.
- Run a thin knife around the edges and transfer to a wire rack to cool.
- Cover with chocolate icing and top with shaved or grated chocolate.
* If you don’t have self-raising flour, substitute with 40g plain flour, 1/2 teaspoon baking powder and a pinch of salt
For the Icing:
- 2 ounces semisweet baking chocolate
- 1 ½ tbsp coffee dissolved in 2 tbsp hot water
- 5 tbsp unsalted butter
- Place the coffee mixture and the chocolate in a heatproof bowl. Place over a pot of simmering water. (Make sure that the water doesn’t touch the bottom of the bowl.)
- Remove the pans from the heat and let the chocolate melt for about 5 minutes until perfectly smooth. Lift the bowl of chocolate and coffee mixture and beat in butter a tablespoon at a time. Place your bowl over water with ice and beat your mixture until cooled to spreading consistency.
- Spread the icing over your cake using an offset spatula. Add chopped almonds over your icing.
Note: You can just dust the top with powdered sugar instead of using chocolate icing. Or you can top the cake with whatever frosting/icing you fancy.
Source recipe: French Almond Cake by Happy Home Baking
As you can see, it is very noticeable that the thickness of the source recipe is different from mine. I almost burnt the top of the cake so I decided to put an icing on it.
No matter how the cake looked like, the finished product was so GOOD!! I promised myself I’ll bake this again and try to do something about the measurements. 🙂
I will let you know, for sure.