If you’re looking for a mildly sweet (but not too sweet) quick and easy cake, this one’s perfect. This moist cake has notes of almond and amaretto balanced by a salty brown butter frosting. It is reminiscent of the sweet ghee rotis I used to consume regularly as a child when I didn’t want to eat my normal dinner of lentils and rice. So, go ahead, eat this at any time you like – breakfast, late afternoon snack, or even instead of dinner if that’s what you need. You won’t regret it
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Recipe: Almond Amaretto Cake with Salted Brown Butter Frosting
Ingredients
For the cake:
- 184 g unsalted butter, approximately 3/4 cup + 1tbsp, room temperature
- 184 g granulated sugar, approximately 3/4 cup + 3tbsp
- 4 eggs, room temperature
- 1 tsp amaretto liqueur or any type of almond extract
- 1 tsp vanilla extract
- 138 g all purpose flour, approximately 1 cup + 2 tbsp
- 48 g almond flour, approximately 1/2 cup
- 1.5 tsp baking powder
- pinch of salt
For the frosting:
- 113 g butter, salted or unsalted, approximately 1 stick butter (if unsalted, measure out 1/4 tsp salt)
- 125 g powdered sugar, approximately 1 cup
- 1 tbsp milk
- 1/2 tsp amaretto extract
- pinch of salt
- Note: This cake was purposely made to be on the less sweet side; if you’d prefer it sweeter, you can trying increasing the sugar up to 20% and/or doubling the frosting recipe. I also designed most measurements in grams and converted to cups where possible, but I’d highly recommend getting a cheap scale as I find it’s the most accurate way to ensure you’re following the recipe.
Instructions
For the brown butter: (You’ll want to prepare the frosting ahead of the actual cake as the brown butter needs to cool)
- In a small saucepan (a light colored one is best so you can easily keep an eye on how the butter is changing color), add the butter on medium heat and salt if needed. Whisk frequently, while the butter melts. Once melted, continue watching the butter, stirring occasionally.
- You should start to see the butter foam and sizzle a bit. Keep stirring. Once the foam starts to subside, you will see small flecks of brown at the bottom of the pot in addition to achieving a rich, nutty aroma. Immediately remove the pan from the heat at this point and pour the butter into another bowl to stop the cooking process. And note that this whole process from melting the butter to browning can take anywhere between 7 – 10 minutes. Be careful in doing this step — the butter turns from a nice nutty brown to a burnt brown very quickly so be sure to keep an eye on it. If you do end up getting it slightly too brown, you can attempt to save the brown butter by straining the liquid in a very fine sieve to remove the burnt bits.
- Let the butter cool at room temperature, then put it into the refrigerator until the butter is the consistency of mashed potatoes, about 2 – 4 hours.
For the cake:
- Preheat the oven to 350 degrees. Grease and an 8×8 inch cake pan with a light coating of vegetable oil or butter and line the bottom with parchment paper.
- Using a handheld or stand mixer, add butter and sugar and whip until light and fluffy on medium speed, about 4 to 5 minutes. Stop the mixer and scrape the bowl down if need be.
- At the same speed, add eggs, one at a time until each has been incorporated. next, add the amaretto and vanilla extract.
- At medium low speed, mix in the flours, a little at a time until just incorporated. Add in the baking powder and salt, again, just until incorporated. If needed, fold the batter a few times with a spatula to ensure everything is incorporated.
- Pour the batter into the cake pan and bake for about 25 – 35 minutes, until a toothpick inserted into the center comes out just barely clean.
- Let cool until the cake is at room temperature. Meanwhile, prep the frosting (recipe below).
- Once frosting is prepared, spread onto cake and enjoy!
For the frosting:
- Remove the butter from the refrigerator and whip for about 2 – 3 minutes on medium high speed.
- Add a bit of powdered sugar at a time, until just incorporated. Add in the milk, amaretto extract, and salt, and better for an additional 2-3 minutes until light and fluffy on medium high speed.
Notes
Tip for the almond flour: you can grind up whole almonds in a blender or coffee grinder for a quick almond flour if you don’t have any! see recipe here
Cake is best eaten within two days but will stay good in the refrigerator 3-4 days.
Sangeeta Pradhan
Cannot wait to try this Karishma. It looks so good, love all the whole and unprocessed ingredients you have used:))