Smart Almond Butter Cake
Our smart almond butter cake is baked with whole wheat flour. Fresh from the oven, the airy cake tastes incredibly delicious.
Ingredients
- 250 ml almond drink (almond milk) (or 3.5% fat milk)
- 190 g butter
- 150 g cane sugar
- 21 g fresh yeast (1/2 cube)
- 570 g whole wheat flour (plus 2 tbsp for kneading)
- 2 Eggs
- 1 pinch salt
- 150 g almond flakes
- 0.5 tsp cinnamon
Instructions
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1.
Warm the almond drink together with 60 g of butter and 1 tbsp of sugar in a pot over low heat. Let it cool slightly and dissolve the yeast in the lukewarm liquid. Let the pre-ferment rise for about 15 minutes.
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2.
Knead the pre-ferment with flour, 55 g of sugar, eggs, and salt into a smooth dough and let it rise covered in a warm place for about 60 minutes.
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3.
Knead the dough again on a floured surface and roll it out to fit the size of the baking sheet. Cover a baking sheet with parchment paper and place the dough on it. Let it rise again for about 15 minutes.
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4.
Melt the remaining butter with the remaining sugar in a pot over low heat, then add almonds and cinnamon.
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5.
Make small indentations in the dough with a spoon handle. Spread the butter mixture over the dough so that the indentations fill with liquid. Bake the butter cake in a preheated oven at 200 °C (180 °C convection; Gas: Level 3) for about 15–20 minutes.
