A buttery cake with a delicious almond topping from the kitchens of Sweden
Author: Greg Patent
fine dry breadcrumbs(for dusting the cake pan)
115gramssalted butter(melted and cooled until tepid)
115gramssalted butter(room temp)
1 1/2cupsflaked almonds
Preheat oven 180C/350F and spray a 25cm/10inch springform pan with cooking spray then dust with breadcrumbs.
Sift together flour and baking powder.
In a bowl, (I used a stand mixer but use a hand held if that what you have) beat the eggs and sugar until thick and fluffy.
On low speed mix in the flour mixture and then the butter and cream until just incorporated.
Scrape into the prepared pan and spread evenly.
Bake for 25-30 minutes until golden brown but not cooked through.
Prepare the Topping
This topping needs to be used while warm so time it to be ready when cake is. In a saucepan mix the butter, sugar, flour and milk then add the almonds and mix well. Stir over medium heat for 3 to 5 minutes until it is very warm. It won't boil but will be the consistency of a thick cream sauce.
Remove cake from the oven. Dollop spoonfuls of the topping over the cake and spread with the back of a teaspoon evenly.
Return the cake to the oven for another 20-25 minutes until golden and the topping is bubbling. Be careful that it doesn't burn.
Remove the cake from the oven and cool in the pan. Use a knife to loosen the edges of the cake from the pan.