Whole wheat Swedish almond cake recipe

Was in a mood to bake a cake and browsing through my fav recipe books. Couldn’t wait to bake this cake and indulge :)... One of such days when you really want to dig in some yummy stuff. And thankfully the kitchen had all the required stuffs and a jar of slivered almonds was sitting in my refrigerator... Woo... Didn’t wait, just baked !

 

The recipe follows

Ingredients

Eggs – 3 (I use country eggs)

Sugar – 2/3 cup

Whole wheat flour (I use organic hand pound) – 1 1/3 cup

Baking powder – 1 tsp

Vanilla extract – 2 tsp

Milk – 4 tsp

Butter – 75 gm, melted

For the topping

Butter – 50 gm

Flaked almonds - 100 gm

Sugar – 50 gm

Flour – 2 tsp

Milk – 2 tsp.

Vanilla extract – 1 tsp

Method

Preheat the oven to 180 degrees Celsius and grease the base and sides of an 8 inch cake tin with butter and dust with flour.

Whisk together the eggs and sugar until it looks pale and thick.

Sift in the flour and baking powder and pour in the vanilla extract, milk and melted butter, then fold everything in until combined.

Tip the mixture into the tin and bake for 30-35 mins or until a skewer inserted comes out clean.

While this gets baked we’ll make the topping, take another bowl melt the butter and add the remaining ingredients and mix well.

After the cake has been cooking remove it from the oven and spoon the almond mixture evenly over on top. Place it back in the oven and bake for about 10-15 mins or until the topping is golden.

Leave the cake to cool for 10 mins and slowly remove it from the tin.

Please let the cake cool to cut it since when I tried cutting it as soon as it was baked, the d topping crumbled but when I cut the cake after waiting for an hour it was cut beautifully J

 The recipe is adapted from cakes by Rachel Allen with minor alterations.

Bake and enjoy

Thanks

Chaithanya

Simple vanilla sponge cake with fresh cream frosting

Have baked loads of cakes and among that loads of vanilla sponge cake, but was never as happy as I have done this cake. Some how the cake was soft and spongy than many other recipes I tried. I used whole wheat too. I got this recipe from here and I just replaced the flour with whole wheat flour and no other changes.May be you can reduce sugar to your taste.
The recipient of this cake a 3 yrs old little angel who wanted a 'blue butterfly' and when I had all the ingredients I agreed on giving it a shot.. and by God's grace it was not bad either, according to the reviews :)
I did think about how to bring about the shape of the butterfly, thought of many sized and shaped pans and finally decided to do in a rectangular pan and carve the shape out. Hmm.. may be I could do it a lot better next time :) Anyway here is the recipe for the same

Ingredients
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups  flour  (I used whole wheat flour )
2 tsp baking powder
1/4 tsp salt


1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes or  use an electric egg beater.
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.
 3. In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted and wait for it to be cool. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

I traced the pan in a paper and tried a shape of the butter fly onto it and then cut out the shape and cut the cake accordingly. Be careful while carving the cake and I would advice you to refrigerate the cake for a while so that it becomes easier for carving

For the decoration I used 'Tropolite' cream and whipped it up adding colour until light, fluffy and stiff. Use an icing nozzle to pipe in the cream over the cake. You can use all you creative juices to have the best decorated butterfly :)

Bake and enjoy!!!