Back again after a short hiatus, it has been challenging trying to make desserts and also trying to reduce your sugar intake. However, the office always comes to the rescue as there are always birthdays to bake for and then people to eat the cake. This cake turned out really moist.
This request was for just caramel. I had made Sea Salt Caramel, Chocolate bars (recipe to be posted) a short while back and it was spectacular. So I decided to make a simple Almond cake and top it with caramel. It is really quite a simple recipe and I think the next time I try it, its probably going to be in the food processor. I am also going to try increasing the Almond flour and reducing to completely eliminating the plain flour. I also used brown sugar and I think I could have used less especially since the topping was really sweet- but it worked (something else to tinker with the next time).
I have also been using my Breville toaster oven and it has been working like a charm. It heats up really fast and once it is done cooking cools really fast. As long as you are just baking one cake and the pan fits it – voila!.
Serves 10-15 (depending no serving size), Prep+bake : 1 hour 10 minutes
For the cake
- 8.5 oz almond flour
- 3.5 oz all-purpose flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 8 tablespoons unsalted butter (room temperature)
- 8.5 oz light brown sugar
- 4 large eggs (room temperature)
- 1.5 teaspoon lemon extract
- 1 teaspoon vanilla extract
For the caramel topping
- 8 tablespoons butter
- 1.5 cups light brown sugar
- 1/2 cup heavy cream
- 1 tablespoon water
Preheat your oven to 300F. Butter and flour your 9 inch square cake pan (or if you are using a silicone pan just lightly butter it).
Mix all the dry ingredients (almond flour, all-purpose flour, sea salt, baking power and baking soda) together in a bowl.
Cream the butter in your mixer and then add the sugar. Continue to beat until light and fluffy. Add the eggs once at a time beating until incorporated. Add the dry ingredients in 3 batches mixing well with each addition. Finally, add the extracts mix and pour into your baking pan.
Put this into your oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Take the pan out of the oven and place on a rack until completely cooled. Once cooled take it out of the pan and cover with the caramel topping.
Heat (on medium heat) butter, sugar, heavy cream and water in a heavy bottomed saucepan. Once the butter has melted keep stirring until the sugar has dissolved (about 3-5 minutes). Increase the heat and bring the mixture to a boil. Let it boil for about 5 minutes and then take it off the heat and let it cool. As it cools, it will start to firm up. You can spread this on the cake now and let it cool completely or heat it up right before serving and pour over the cake slices.