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Almond & Hazelnut Yellow Cake with Clover Honey, Almond Slivers & Pepitas

Foreground: Slice with clover honey | Background: Slab with the works

Foreground: Slice with clover honey | Background: Slab with the works

You yearn for a slice of cake, point it out to the barista and carry it back to your table. Then you carve into the thick buttercream……. and scrape most of it off your cake.

Been there, done that?

Thankfully enough, there is a revival of simpler cakes; cakes that take the pressure off us home bakers wrestling with bags of buttercream, cakes that cut back on punishing your waistline.

Want to know how you can have your guilt-free cake and eat it too? Embrace the coffee cake!

A coffee cake is your cake sans frosting – sometimes fortified with nuts, fruit; other times with a streusel topping, a jam or honey drizzle, or just bare – and is served with your cup of joe (or tea). Contrary to popular belief, it does not contain coffee, unless you are making a Coffee coffee cake, that is. 😉

I have been trying to tweak some recipes with heart-healthier substitutes of butter, but it is hard work, weaning off butter. Mea culpa.

So the other day, in the middle of a tropical thunderstorm, I succumbed and thought, just try to up the ante on my favourite moist yellow batter butter cake recipe but hold the frosting. This recipe makes two 8-inch cakes.

You will need:

8 oz unsalted butter
6 oz caster sugar (you can get away with using 4 oz sugar, especially if you use a honey drizzle for the topping)
4 large eggs + 1 egg yolk
3/4 cup Greek yoghurt
3/4 cup milk
3 cups sifted all purpose flour (weigh the 3 cup quantity then remove 2.5 oz)
2.5 oz ground hazelnuts
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons vanilla extract
1/2 tablespoon almond extract

Pre-heat your oven to 180° C, and line two 8-inch cake tins with baking paper.

Bung all your dry ingredients into a mixing bowl and mix the flour, baking powder, salt and ground hazelnuts well. Set the bowl aside.

Medley | Nat Yusop

Prepare your wet ingredients.

Ingredients | Nat Yusop

First cream the butter until it is light and fluffy; usually this takes under 2 minutes. Then add your sugar in increments and give it another round at the mixer (or via elbow grease). You will know you are done when you pinch the creamed butter and cannot feel the gritty sugar anymore. Next, add the eggs one at a time. By the time you take this to the mixer, you will have a curdled looking mixture. Perfectly okay, this may get you thinking it looks a lot like reverse peristalsis but it gets better. You may now add the vanilla and almond extracts.

Note: I used ONE tablespoon of almond extract in my cake…..this is something I will not repeat because the cake was very, errr, almond-y. So the ingredient amounts above have been corrected for my over-enthusiasm. What can I say: I like almonds, but I prefer vanilla 😉

Add the flour mix to the wet mixture, again in increments. Switch to a spatula (if by hand) to gently incorporate the dry and the wet ingredients.

Bake at 180 Celcius for around 40 minutes or until the top is nicely browned

Bake at 180 Celcius for around 40 minutes or until the top is nicely browned

Once the cake is out of the oven and tested for doneness, set it aside to cool.

For the Finish: Nuts & Honey

I topped my Almond & Hazelnut Yellow Cake with a layer of clover honey, and sprinkled slivers of almonds and pepitas (pumpkin seeds) on top.

As it was a two-layered cake, instead of using buttercream to stack the two, I used honey. You may want to use your favourite jam, which works just as well.

Other than jam, this nutty cake marries well with bittersweet chocolate ganache (which I had leftover from a previous bake) for a topping/drizzle.

The crumb of this cake is light, slightly gritty yet moist; best had warm with your favourite brew. It kept well even when refrigerated, and on Day 3 the cake still had a good mouthfeel.

Xoxoxo HAPPY BAKING!

7 comments on “Almond & Hazelnut Yellow Cake with Clover Honey, Almond Slivers & Pepitas

  1. Nina Che Rus
    April 30, 2013

    Yeah! Welcoming the fuss free cakes you can eat without (okay la a little) guilty. Although I am usually guilt free when it comes to food.. hehehe

  2. Nina Che Rus
    April 30, 2013

    haiyoo without guilt.. pardon the spelling .. I am hungry. 😛

  3. Nat Yusop | BakeSlave
    April 30, 2013

    LOL! Nina, I like big bundts and I cannot lie….

    (Hey any chance of you sharing your lovely condensed milk pound cake recipe 😉

  4. Fae's Twist & Tango
    May 1, 2013

    Hi Nat, I missed you! 😀
    Very beautiful cake, and I like the ingredient ratios in the recipe.

    • Nat Yusop | BakeSlave
      May 1, 2013

      🙂 Awww, that’s really sweet of you, Fae. It HAS been a while since my last blogpost; I’m beginning to think I should be a brake-slave instead. ;p

  5. Cecilia Santiago
    May 4, 2013

    Wow! Looks and “tastes” fabulous Nat – yoghurt in cake is a sure top spinner I am told by my Mum who bakes well. X C

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This entry was posted on April 30, 2013 by in Bake, Cakes and tagged , , , , .
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