© J Sainsbury plc 2020
Almond bundt cake with brown butter icing
Up your weekend baking game with this buttery almond bundt cake recipe. Drizzle generously with decadent brown butter icing and sprinkle over a handful of toasted almond flakes before slicing it up for tea
-
Ready in 1 hour 20 minutes, plus cooling time
-
Cooking time 55 minutes
-
Prep time 25 minutes
-
Serves 10
Ingredients
For the cake
- 175g butter, softened, plus extra for greasing
- 150g plain flour, plus extra for the tin
- 225g caster sugar
- ½ tsp almond extract
- 100g ground almonds
- 2 tsp ground ginger
- 2 tsp baking powder
- 4 large eggs
For the icing
- 125g butter
- 250g icing sugar, sifted
- 2 tbsp whole milk
- 25g lightly toasted flaked almonds
Method
-
1
Lightly grease a bundt tin with butter and sprinkle liberally with flour. Preheat the oven to 180°C/gas mark 4. Cream together the butter and caster sugar until light and fluffy, then add the almond extract. In another bowl, sift together the flour, ground almonds, ginger and baking powder.
-
2
Beat the eggs one at a time into the creamed butter and sugar. Add a spoonful of the flour mixture between each egg. Fold in the remaining flour mix. Pour the batter into the tin and bake for 45-50 minutes until a skewer comes out clean from the centre. Allow to cool slightly before carefully turning out on to a wire rack to cool completely.
-
3
Once the cake has cooled, make the icing. Add the butter to a saucepan and heat for 6-8 minutes until it’s turned brown and releases a nutty aroma. Skim any sediment off the top with a spoon and then pour the brown butter into a bowl.
-
4
Add the icing sugar and milk, and mix well with a spoon. If it’s too thick, add a touch more milk, then pour over the cake. Top with the toasted flaked almonds, then slice to serve.
