Honey and Almond Brittle Cake

Honey and Almond Brittle Cake

Ok so this cake isn’t based on a ground breaking unusual flavor or texture combo, however it is a must to post as it will become your favorite cake as soon as you try it.

After eating peanut brittle I decided that I wanted to make a cake around almond brittle as a twist of the usual peanut treat.

Thinking about something that would go with almond brittle and really make the sweetness and almond flavor standout I opted for honey as a complementary flavor to include through the cake, brittle AND icing.

Ingredients:

• 140g butter
• 100g brown sugar
• 70ml honey
• 1 tsn almond essence
• 2 eggs, 1 yolk extra
• 140g self-rising flour
• 50g almond meal
• 1/2 tsn salt
• 65ml buttermilk

Almond brittle:

• 95g sugar
• 80ml water
• 130g toasted almonds

Icing:

• 80g butter
• 100g white chocolate
• 250g cream cheese
• 100g vanilla flavored yoghurt
• 30ml honey

 

Method:

1. Heat the oven to 180c degrees and line a 20cm cake tin with baking paper.
2. Using an electric mixer, beat the butter, sugar, honey and essence until light and fluffy.
3. Add the eggs and yolk one at a time, beating in between each addition.
4. In a bowl sieve the flour, almond meal and salt, stir to combine.
5. Add half the flour mixture to the butter mix and beat until just combined.
6. Add the buttermilk and beat until just combine.
7. Add the remaining flour mix and beating on low until just combined
8. Pour the mix into the cake tin and bake for 60 minutes or until a skewer in the center comes out clean.
9. Let the cake cool on a cooling rack.
10. To make the almond brittle chop up the almonds into small pieces.
11. Place a sheet of baking paper onto a tray.
12. Place the sugar and water into a pan and heat on high, stirring until the sugar is dissolved.
13. Place a candy thermometer into the mix and allow to heat to 125c degrees and it just starts to golden.
14. Add the almonds and stir to cover.
15. Pour onto the baking paper to set.
16. To make the icing, melt the butter in a bowl in the microwave until boiling. Add the white chocolate piece and stir until smooth and silky.
17. Add the cream cheese, yoghurt and essence into the butter mix and using electric beaters whisk until smooth and silky.
18. Place the set almond brittle into a food processor on low and blitz until the pieces are small.
19. Place ¾ of the brittle into the icing and stir to combine, place in the fridge to set.
20. Cut the cake into 3 even horizontal layers and place the bottom layer onto a plate.
21. Top the layer with 1/4 of the icing.
22. Add the 2nd layer and 1/4 of the icing.
23. Add the 3rd layer and top with icing as well as spread onto the sides of the cake.
24. Sprinkle with the remaining brittle on top.

 

Step 7

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Step 19

Step 21

 

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