Butter And Almond Cake – a delicious recipe with milk, flour, yeast, sugar, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat 1/2 cup milk until lukewarm. Place the flour in a large bowl, crumble in the yeast, add 2 tbsp sugar, pour in the milk and mix well to form a thick paste. Cover and leave to rise in a warm place for about 15 minutes.
2
Heat the remaining milk until luke warm and add 5 tbsp butter, vanilla extract, egg and 1/4 cup sugar. Mix this well with the paste and knead to form a smooth dough. Cover and allow to proof again for about 30 minutes until it has doubled in size.
3
Turn the dough out onto a floured surface and knead lightly. Transfer to a greased 12 x 15 inch baking sheet, cover and allow to proof for a further 20 minutes.
4
Preheat oven to 350u00b0F. Cut remaining butter into cubes and, evenly spaced, press into the dough. Sprinkle over the almonds and remaining sugar and bake for 20-25 minutes. Serve warm.
1541
kcal
Calories
85
g
Fat
173
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup reduced-fat milk, 4 1/3 cups all-purpose flour, 1 1/2 oz dry yeast, 1 1/4 cups sugar, and more.
Yes, Butter And Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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