Almond Crusted Butter Cake

This almond crusted butter cake is the chosen fifth bake for the event, The Home Bakers organised by Joyce, Kitchen Flavours.

As much as I wanted to be a retro-baker like my previous THB bake, I have given up the idea of using wooden spoon to mix this cake batter. Glad that I've used an electric mixer to do all the mixing because there is really lots of BUTTER in this cake!

This recipe uses 360g of butter to make a 10-inch Bundt cake and for me, this amount seems to be a lot of butter to used than most of my other cakes. Unlike most traditional butter cakes, this butter cake does not has the usual oily, fluffy or crumbly texture because it uses no baking powder or any raising agents. Yet, the cake still can raise while baking! It has a slightly crispy and nutty crust on its outside and compact with very-fine-textured crumbs at its inside.

Being different from most butter cakes, is this cake delicious or not? My answer is both! Although there seems to be so much butter packed in every bite of this cake, I feel that it is actually quite good for its well-balanced buttery taste. However, we don't really like its compact texture as eating this cake feel like eating "shortbread" with a cake-y texture.  

Getting ready to bake the cakes

Surprised to see the cakes raising in my oven

Here's the outsides and insides of this cake.

Being the rule of this event, only the host of the chosen bake can post the recipe in her blog post. Please visit Emily from Emily's Cooking Foray for the recipe of this bake.

And, here are the notes and modifications that I made for my bake:

• The cake flour that I used has only 8% protein content.
• I've replaced almond extract with extra vanilla extract.
• Using half the recipe, I've baked four mini butter loaves in 10 cm x 5.5 cm mini loaf pans at 150°C fan forced for 40 min.

Happy Baking

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