Two-Egg Almond Butter Cake

My family and I found that butter cake baked using French butter was exceptionally aromatic. In fact, I did not tell my family about the butter I used, but they just came and told me that that day's cake was very fragrant 😋

Although the cake batter was prepared using just a hand whisk and a spatula, the cake texture was still velvety and soft 🌥 

In order not to get a tall belly for my cake crust, I baked the cake at low temperature, and gradually increase the temperatures towards the end to brown the crust. No butter cake would smell nice without a nicely caramelized crust surrounded the entire cake 😋

I also tried baking the same recipe in a small bundt pan, nice shape but difficult to get the cake out of the pan 😉

Short video showing the brief preparation process of the cake 😃

Update: 30 Dec 2021

Bake the recipe in a new 14-cm bundt pan with good golden crust 😍

Baking temperature: Preheat oven to 160℃, middle rack, bake at 140℃ for 30 minutes, increase to 150℃ for 5 minutes, further increase to 160℃ for 7 minutes, turn off heating for 3 minutes till golden and baked through 😀

Ingredients

All ingredients in room temperature

Using 57~59g Omega 3&6 eggs

{A}

80g French lightly salted butter *

30g caster sugar

20g raw sugar/caster sugar

{B}

2 eggs

10g raw sugar/caster sugar

{C}

50g top/cake flour

30g almond powder

8g milk powder

2g baking powder

{D}

15g light sour cream/Greek yogurt

10g golden syrup

1g vanilla extract

* The lightly salted butter can be replaced by an equal amount of unsalted butter with 1/8 tsp of low-sodium salt.

Direction

1. Coat the cake pan with some butter. Set aside.

2. Combine {C} in a small bowl. Set aside.

3. Combine {D} in a small glass. Set aside.

4. Whisk eggs under {B} till foamy, add in 10g of raw sugar, continue to whisk for about 5 minutes using a hand whisk.  Set aside.

5. Cream softened butter under {A} till light. Add in the two sugars, continue to cream for about 5 minutes till the buttercream is light and fluffy.

6. Slowly add in the beaten egg from Step 4. Add in beaten egg when the previous batch has been well combined with buttercream.

7.  Add about 2 tablespoons of flour mixture from Step 2 to the batter and mix well. This helps to prevent the beaten eggs from separating from the buttercream. 

Fold in the rest of the flour mixture {C} into the batter using a spatula.

8. Finally, fold in {D} to the batter into a smooth one.

9. Pour the batter into the prepared cake pan from Step 1.

Rap the pan to get rid of trapped air bubbles and to level the batter.

10. Bake the batter in a preheated oven at middle rack, at 140℃ for 30 minutes, increase the temperature to 150℃ for 5 minutes, further increase to 160℃ for about 10 minutes. Finally, turn off the heating and let the cake rest in the oven for about 3 to 5 minutes, or till an inserted cake tester draws out clean.

My Teka HLB840 oven has a Temperature Surround feature which allows the cake to be baked at a shorter duration.

11. Let the cake cool for about 5 to 8 minutes over a cooling rack.

Invert out the cake once the cake starts to shrink from the wall of the pan. I found the cake was a bit sticky to the pan, so prolong cooling may cause the cake to stick to the pan.

12. Cut and enjoy 😋😋