Buttermilk Almond Cake with Stadtstreicher Almond Spread
Moist buttermilk almond cake – light, nutty, and with a subtle hint of lemon. Refined with Lemke Stadtstreicher Almond.
You will also need
- 20 × 30 cm baking pan or baking tray
- Baking paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk, spatula
- Lemon zester
- Pastry brush
- Toothpick (for doneness test)
Here’s how to do it:
Preheat the oven to 175 °C. Line the baking pan with baking paper.
Mix the dry ingredients (flour, baking powder, baking soda, salt) in a bowl.
Beat the butter and sugar until creamy. Stir in the Stadtstreicher almond spread until smooth.
Add the eggs one at a time, then mix in the vanilla extract and lemon zest.
Alternately add the flour mixture and the buttermilk, mixing until a smooth batter forms.
Pour the batter into the pan and bake for 18–20 minutes, until set but still light in color.
Mix sliced almonds with sugar. Brush the cake surface with butter (and optionally honey), then sprinkle the almond mixture on top.
Bake for another 8–10 minutes, until the almonds are golden brown and the cake is fully baked.
Let it cool completely before cutting.
Ingredients (dry mixture)
-
Wheat flour (Type 405) – 200 g
-
Baking powder – 1½ tsp
-
Salt – 1 pinch
-
Baking soda – ½ tsp
Wet mixture
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Unsalted butter, softened – 90 g
-
Sugar – 70 g
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Vanilla extract – 2 tsp
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Eggs (size L) – 3
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Buttermilk – 140 ml
-
Zest of ½ lemon
-
Stadtstreicher Mandel
Topping
Sliced almonds – 100 g
Sugar – ½ tbsp
Melted butter – 1½ tbsp
Optional: honey or light syrup – 1 tbsp
