Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Wednesday, 16 September 2009

A few of you have asked for the recipe for the Very Almondy Almond Cake from Jess' Mother in Law's birthday cake. The cake uses Almond butter which is available in some supermarkets and in health food shops. I love nut butters and use them in buttercream for fondant fancies. You can make your own nut butters by lightly roasting nuts (skins removed) and then blending in a grinder with some flavourless oil and a tbsp of icing sugar to sweeten. Think almond flavoured peanut butter and you will be about there! Just delicious! To ice this cake, add a heaped tablespoon of the almond butter to a classic vanilla butter cream to give a buttery almond flavour.

Very Almondy Almond Cake
225g/8oz butter
225g/8oz caster sugar
1 heaped tbsp almond butter
4 large eggs
175g/6oz self raising flour, sifted
85g/3oz ground almonds
60g/2oz toasted flaked almonds
1 tsp almond essence
200ml buttermilk
4 tbsp Amaretto liquor

Preheat the oven to Gas Mark 4/180C/350F and grease and line two 8inch sandwich pans. In a mixing bowl, whisk together the butter, almond butter and sugar until light and creamy. Add the eggs one at a time, whisking after each egg is added. If the mixture starts to curdle add a spoonful of flour. Add the flour, ground and flaked almonds, almond essence and buttermilk and fold through gentle until all the flour is incorporated. Divide between the cake tins and bake for approximately 25 minutes until the cakes are golden, spring back when you press the center with your finger and a knife comes out clean when inserted into the middle of the cake. Heat the Amaretto liquor in a saucepan for 1 minute then drizzle over the cakes and allow to cool. Fill the cake with almond butter cream.


Rita said...

Yum! Thanks Hannah!

Lucy said...

I haven't seen this butter around before, but love the idea of it making gorgeous cakes!

The Ginger Gourmand said...

Thanks Hannah! I can see a plan forming for this weekend's cooking...