Buttery Almond Cake
Thanks to the spelt flour type 1050, this butter almond cake has more fibre than usual; this stimulates digestion and keeps you full longer. The cake also contains less added sugar without losing its taste.
Almonds aren't your thing? You can also sprinkle the butter cake with chopped hazelnuts! By the way, butter almond cake tastes best lukewarm; if it is already cold, it can easily be reheated in the microwave.
- For the cake
- 500 grams Pastry flour
- 1 cube fresh Yeast (42 grams or approximately 1 1/2 ounce)
- 1 teaspoon sugar
- 250 milliliters milk
- 1 pinch salt
- 100 grams butter
- 75 grams sugar
- For preparation
- butter (for the baking sheet)
Pour the flour into a bowl and make a well in the center. Crumble the yeast in the well and add 1 teaspoon of sugar and 2 tablespoons of milk. Stir slightly, cover and let rest for 20 minutes.
Add the remaining milk, salt, small pieces of butter and remaining sugar and knead to make a smooth dough. Knead the dough until shiny.
Roll out the dough and place on a greased baking sheet, cover and rest for another 20 minutes. With a wooden spoon handle, press closely-spaced wells in the dough.
Preheat the oven to 200°C (approximately 400°F). For the topping, cut the butter into small pieces and sprinkle over the dough. Mix together the sugar and almonds and sprinkle evenly to cover the dough sheet.
Bake in the preheated oven for approximately 20 minutes. Slice and serve warm or cool, garnished as desired.