Almond Brittle Cake is much of a party cake, it has almond meal and almond candies. You can make it ahead and refrigerate until use. I used fresh cream to frost, but you can always use buttercream if you like it more sweet.
I added in almond meal/ flour to the cake batter to make it more tasty. You can also substitute regular flour/maida in place of almond flour, but the taste will definitely vary. I used homemade Almond meal.
I added in chunks of almond brittle in between the layers of cake. It gives a bit of crunchiness to the cake. Decorating it with Spun sugar is taking the cake to the next level.
Minimally adapted this recipe from the famous Celebrity Chef Rachel Allen’s Recipe. I made it for a birthday party, and my friends were like “Wow !! Its so beautiful”. So make these spun sugar a hour just before the party begins and arrange it on top. But be careful while making it, don’t get burnt.
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Almond Brittle Cake is made with almond candies or chikki as we say in India. I adapted this from Rachel Allen's brittle cake.
- 150 g Butter
- 180 g Sugar
- 3 Eggs
- 140 g All Purpose Flour/ Maida
- 2 tsp Baking Powder
- 80 g Almond Meal
- 2 tsp Milk
- 50 g Almonds
- 50 g Sugar
- 2 c Whipped Cream
- 1 tsp Vanilla Extract
Preheat oven to 180c. Grease two 7" Pans.
Sieve Flour and baking powder.
Cream butter and sugar together until fluffy.
Beat well after each addition of egg.
Mix flour mixture and almond meal, just till incorporated.
Add milk and mix. Pour into greased pans.
Bake for 20 to 30 min. or until toothpick inserted comes out clean. Allow cake to cool before frosting.
Heat a heavy bottom sauce pan add sugar.
Spread it evenly using a wooden spatula.
Wait till it caramelizes to golden brown color. Grease a tray with oil.
Add chopped almonds to caramelized sugar and remove from stove top.
Mix it till almonds get a nice glace. Pour it immediately on the tray. Tap to the surface to spread.
Let it cool down. Then break to chucks, add to whipped cream to fill and frost the cake.