I may or may not have said this before, but I am not a great baker. I mean, I try my best, but sometimes I do feel a little overconfident and then proceed to make a mess out of the recipe.
Even though I am better now, I still do not like complicated recipes and keep it simple. Something like muffins or pie, where all you have to really do is mix the ingredients and pop them in the oven.
This Swiss Almond Cake was one of the first cakes I have ever tried to bake. It is very simple, doesn’t require to have great skills and it always tastes delicious.
The original cake recipe is quite old, but this particular version is from one of our favorite bakery in London, Bread Ahead.
So, without waiting too long, let’s get baking!
- 200g of unsalted butter
- 4 eggs
- 300g of caster sugar
- 400g of plain flour, sifted
- 1 teaspoon of baking powder
- 100ml of double cream
- 1 and 1/2 teaspoon of almond extract
Preheat the oven at 180C fan/ 160C gas.
Place a small sauce pan on low heat and melt the butter.
In the meantime, whisk the eggs and sugar together with an electric mixer Until light and fluffy. The mixture should look pale and soft.
Once the butter has completely melted, slowly fold it in the egg/sugar mix until well combined. Be careful of not pouring the butter in too quickly, otherwise you will end with scrambled eggs!
Then, fold the sifted flour and baking powder. Then the cream and then the almond extract.
Line or grease a 26cm cake tin on all sides, and pour the cake mixture in.
Bake for 55 minutes to an hour, until the cake is golden brown and a skewer comes out clean.
Once the cake is out of the oven, leave it too cool and leave to cool at least 20 minutes before taking it our of the mold.
Serve warm or leave to cool completely before enjoying it!
The original recipe called for an almond topping, which I did the first time I tried this cake and didn’t really succeeded. So I decided to leave it out.
QUICK NOTES ON THIS CAKE…
I am not sure this can be made into a vegan cake. There are only so many flaxseeds you can use to replace the eggs amount without your cake becoming too liquid. The Swiss Almond Cake mix is quite dense, and flaxseeds make the mixture quite liquid. There are now egg replacers, but I have always been a little weary of them. If you try and they work, just let us know in the comments and we will amend this!
As I mentioned above, the cake mixture is quite dense, hence the cake is too. It is meant to be that way, so don’t be put off by the fact that it isn’t soft and spongy! It will keep for a few days that way, and once it starts becoming slightly harder, you can slice it thinly and make it into a biscotti or freeze it!
And I think that is all my friends. Let me know what you think and if you try it as well!