Posted by: Jonjon | January 12, 2009

Cake – Glazed Almond Bundt Cake 9/10



Cake – Glazed Almond Bundt Cake 9/10

12/01/2009

http://allrecipes.com/Recipe/Glazed-Almond-Bundt-Cake/Detail.aspx

INGREDIENTS (Nutrition)
• 1/4 cup butter, softened 55g
• 1/2 cup white sugar 100g
• 1 eggs
• 1/4 teaspoon almond extract 2ml
• 1/2 teaspoon vanilla extract 2ml
• 1/2 cup and 2 tablespoons all-purpose flour 80g
• 1/2 teaspoon baking powder 2g
• 1/8 teaspoon salt 0.8g
• 2 tablespoons ground almonds 20g
• 1/4 cup milk 60ml

• 1 tablespoon milk 15ml
• 3 tablespoons white sugar 40g
• 1/8 teaspoon almond extract 0.6ml
• 2 tablespoons toasted sliced almonds 10g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 10 inch Bundt pan.
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Conclusion
I made a mistake in making this, by putting in 2x more eggs than I should have. As a result, the dough became already moist enough which meant that I could only add 50% of the requested milk, though I did make a little cake which used 100% of the milk. The dough became a bit liquid like for that one, however, the only difference really was the texture of the cake which was now soft. So what you get is a moist cake tasting quite strongly but not overpowering of almonds. The invisible icing gave the cake quite a crunch when you bite into it which I thought was new. This was quite flavorful, with the right amount of sweetness, with almond predominating as the main flavor of the cake.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: