Almond Butter Cake

Seems the weather is pretty much good in here earlier with a big smile of sunshine. But it's just 3pm now and the sunshine brightness is gradually fading to dark. Since the day is getting shorter I've difficulties to taking pictures. I've clicked three dish along with these cake but other three of them were spoiled with lack lightnings, none of them looks good at all. I was so disappointed but luckily these cake were just good enough and the qualities are just okey for my gorgeous eyes. So, I thought why not posting this beautiful cake in my blog without further more delay.

I adore Butter Cakes and immensely love the homemade rather than store brought. I must baked the ordinary Butter Cake atleast once a week or twice a week. Otherwise, the husband questioning me"Why there is no cake such a long time? ". Along joining his daddy, the little buddy asking me "Where is cake mum?".

For god sake this is such a silly reason but I love feeding my family, especially the growing little buddy. I've been baking predominantly the same recipe for the ease. Apart from that they much in interest with the plain Butter Cake and love to have them along with their cuppa on breakfast and afternoon tea time. Although, sometime I've gave little change by adding some flavors, fruits, nuts and milks to them.

Therefore these cake is little special for me. The very moist Almond Butter Cake recipe I'm going to share today is adapted from Ju's The Little Teochew. I followed her recipe fully and the out come was outstanding. The cake is so moist in textute and very delicious.So, here is the recipe is below ;).

Almond Butter Cake Ingredients: 145g all purpose flour 50g ground almond/ almond meal 1.5tsp baking powder 1/2tsp salt 170g butter, softened 170g sugar {I used 150g} 1 large egg, plus one large egg yolk {I used 2 small whole eggs} 1.5 tsp vanilla extract 12tbsp whole milk
Method: Preheat oven to 190ºC. Grease and line a 9-inch cake pan. In a medium bowl, whisk together flour, ground almonds, baking powder and salt.Cream the butter and sugar on a medium speed until fluffy for about about 2 minutes. Beat in egg, egg yolk and vanilla until well-combined.On low speed, add flour mixture in 3 parts*, alternating with milk.
* Split the flour into 1/2, 1/4 and 1/4 portions (approximately). The first time you add in the flour, use the 1/2 portion. The reason for this is because the first addition of flour will be fully coated with the fat and does not form gluten (gluten is what makes a cake tough), so it is a good idea to add more flour at the first stage.
Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform.Pour batter into prepared pan and smooth top with spatula.Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.Let to rest in pan for 5 minutes, then remove to a cake stand or platter. Sift with icing sugar if desired.