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.
- 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
- 95g sugar
- 80ml water
- 130g toasted almonds
- 80g butter
- 100g white chocolate
- 250g cream cheese
- 100g vanilla flavored yoghurt
- 30ml honey
- Heat the oven to 180c degrees and line a 20cm cake tin with baking paper.
- Using an electric mixer, beat the butter, sugar, honey and essence until light and fluffy.
- Add the eggs and yolk one at a time, beating in between each addition.
- In a bowl sieve the flour, almond meal and salt, stir to combine.
- Add half the flour mixture to the butter mix and beat until just combined.
- Add the buttermilk and beat until just combine.
- Add the remaining flour mix and beating on low until just combined
- Pour the mix into the cake tin and bake for 60 minutes or until a skewer in the center comes out clean.
- Let the cake cool on a cooling rack.
- To make the almond brittle chop up the almonds into small pieces.
- Place a sheet of baking paper onto a tray.
- Place the sugar and water into a pan and heat on high, stirring until the sugar is dissolved.
- Place a candy thermometer into the mix and allow to heat to 125c degrees and it just starts to golden.
- Add the almonds and stir to cover.
- Pour onto the baking paper to set.
- 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.
- Add the cream cheese, yoghurt and essence into the butter mix and using electric beaters whisk until smooth and silky.
- Place the set almond brittle into a food processor on low and blitz until the pieces are small.
- Place ¾ of the brittle into the icing and stir to combine, place in the fridge to set.
- Cut the cake into 3 even horizontal layers and place the bottom layer onto a plate.
- Top the layer with 1/4 of the icing.
- Add the 2nd layer and 1/4 of the icing.
- Add the 3rd layer and top with icing as well as spread onto the sides of the cake.
- Sprinkle with the remaining brittle on top.
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