John Myers
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Almond Cake
The perfect almond cake recipe with a picture and simple step-by-step instructions.
Yeast dough
- 0,25 liter Milk lukewarm
- 1 cube Yeast
- 60 g Cane sugar
- 1 pinch Salt
- 1 Egg
- 500 g Flour
- 60 g Butter
- Grated zest of an untreated lemon
Almond paste
- 200 g Chopped almonds
- 100 g Butter
- 40 g Cane sugar
- 100 ml Milk
- Grated zest of an untreated lemon
- 1 teaspoon Ground cinnamon
- First dissolve the yeast in the lukewarm milk. Then mix the yeast milk, sugar, salt and egg in a mixing bowl. Add the flour and stir in. Add the butter in flakes and the lemon peel and beat everything with the dough hook for about 3 minutes. The dough should be shiny and separate from the bowl.
- Dust the dough with a little flour, shape it into a ball and leave to rise covered in a warm place for 30 minutes. It should double its volume.
- In the meantime, prepare the topping. To do this, melt the butter in the pan, add the almonds and briefly toast. Then add sugar and milk and reduce everything to a spreadable mass. Stir in the lemon peel and cinnamon. Then let the mixture cool down a little.
- Preheat the oven to 190 ° C O / U heat. Line a baking sheet about 30×40 cm with parchment paper.
- Knead the dough once more and squeeze it out with your hands on the baking sheet to form an evenly thick base. Let the base rise for another 10 minutes.
- Now put the almond mixture on the dough and smooth it out. Bake the cake in the preheated oven for about 25-30 minutes.
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