I generally do not like to waste food. Especially in the current climate, I've been looking for ways to best use whatever I have at home. That's when I'd decided to start collecting cream and make butter at home. But then, that churning leaves a lot of whey in its wake. And the baker in me wanted to see how best it can be utilized. This is a King Arthur recipe, adapted to ingredients at hand.
Ingredients:
For the cake:
Butter - 55 gm
Light brown sugar (or use what you have) - 220 gm
Egg - 1 (replace this with your preference - flax or yoghurt - I haven't tried but I am sure the results won't make a difference)
Buttermilk - 240 ml
Vanilla Extract - 1 tsp (Please do not use the essence)
Maida / All purpose flour - 180 gm
Baking soda - 1 tsp (5 gm)
Salt - 1/2 tsp
For the praline:
Almonds (Or other nuts that you have. No cashews though.) - 75 gm
Brown Sugar - 110 gm
Milk - 30 ml (replace with a mix of fresh cream and milk if you want it a bit rich)
Butter - 50 gm (melted)
Salt - a pinch
Method:
Preheat the oven to 180 C. I always use a few degrees lower as my oven behaves according to it's mood swings.
I've used a Kitchen Aid throughout this process as I didn't want to waste the left over buttermilk and butter sticking on to it.
Beat the butter and sugar well.
Mix in 1 egg.
Mix in 240 ml buttermilk and 1 tsp vanilla extract.
Change to stir mode and stir in flour, baking soda and salt.
Line a 9 in round pan. Pour the batter, bake for 30-40 mins until done. Mine took more than that. Like I said mood swings.
While that's baking, in a bowl, mix together all the ingredients for the praline.
Remove the cake from the oven, pour this mixture over the top and bake another 10-15 minutes.
Let cool for 30 mins. Remove from pan, slice and serve. As it cools, the glaze will set well. Warm before serving.
Comments
Post a Comment