Almond Butterscotch Cake

Last week I had lunch with my sister at Secret Recipe. Now I wouldn't normally eat lunch there, but on that particular day hehehe... just felt like it. Our usually haunts didn't appeal to us and we thought  - Secret Recipe, why not?
The last time I went there was last year, and  had a very dry and rather stale brownie. Needless to say  I vowed never to return there again but never say never ...
So we settled down and studied the given menu. To be honest we, when we do go there, only eat cake. But after browsing through the appetizing pics, the food doesn't look too bad. We ordered fish.
Pretty boring huh? But it wasn't.
I had fish and chips, I know pretty ordinary but safe.
My sister had baked fish and mozzarella cheese, I can't remember the exact name, but this pretty much describe the dish.

Fish and Chips

 

 

Baked Fish with Mozzarella Cheese

Sedaps!! My fish and chips was pipping hot went it arrived at the table. The wedge of lemon was very juicy, there was just enough tartar sauce and the salad was perfectly dressed. Not overly like some places that literally drown the poor vegetables.
My sister punya fish was delicious says she. Once more they were very generous with the portions, the cheese was cheesy! Chunks of deep fried yellow and green zucchini and potatoes accompanied the fish.
 Since mine was part of the lunch deal, it came with iced lemon tea but sister ordered hot lemon tea - ok we were both coughing at that time. It was a sedap kenyang lunch and would I go and there again? Yep, just stay away from the brownies.

Okey enough of that I had an order for a cake, Almond Butterscotch. I was busy that week but I accepted the order anyway, rezeki jangan tolak!!
I had to carefully plan when to bake the cake, as the cake requires time to assemble and set. Happy to say I did well, I have only baked this cake three times so far!! The nervous bit is making the butterscotch, ada sekali tu tak jadi and I didn't want to waste ingredients! Thank God all went well and I hoped Aishah and her family had a good time eating it. The Ben 10 was a bonus as her son loved the cartoon.
I posted the recipe here, if you're interested take a look! It's quite easy.

Birthday cake

I baked a rather belated birthday for a friend.
Hoped she enjoyed it!

This time I chose the Almond Butterscotch Cake. Unlike my first attempt, I added in more butterscotch into the fresh cream and less in the middle and it tasted ... according to reliable sources delicious! LOL, definitely a case of masuk bakul sendiri!!

Almond Butterscotch Cake

Almond Butterscotch Cake

I just felt like eating something sweet and started searching various blogs for a sweet yummy cake. Butterscotch, I love it. Buttery, sweet and creamy at the same time. You can say it taste a little bit like toffee but not quite. Confused? Ha! Ha! I'm not very good at describing this sinfully, fattening confectionery!

I looked through several recipes and after many hours of drooling over other people's pictures of this scrumptious cake, I found two that I liked, and made minor adjustments to suit my taste buds.

The original recipes are from intai dapur was called Chocolate Butterscotch and Almond Cheesecake and from roses of nora was called Butterscotch Cake. Terima kasih banyak-banyak!
The one I made is combination of both, so check out their respective recipes.

**it would be better to make the butterscotch sauce first as it requires time to thicken.
A day ahead pun tak pa, as you can keep it in the fridge.


Almond Butterscotch Cake

For the sponge cake
150g cake flour (I used Tepung Gandum Blue Key)
150g castor sugar
5 eggs
1 tsp baking powder
1 Tbsp ovalette
1 tsp vanilla
80ml milk (I used evaporated milk)
80ml melted butter or vegetable oil (I used corn oil)
enough toasted slivered almonds

Method
Using a stand mixer, beat the castor sugar, eggs, ovalette, flour and baking powder until fluffly. Slowly add in milk. Beat again for about 6 min or until the mixture becomes thick. Gently fold in the melted butter or oil.
Pour the mixture into a greased and lined 8 in cake tin.
Bake for 40 min at 160 C.
Once cooked, don't take the cake out of the tin. Cool it by turning the tin up side down.
When cooled, remove the cake.


For the cream.
1 cup non diary whipping cream
2 Tbsp water & 1/2 Tbsp gelatin.

Method
Measure the water into a bowl and sprinkle the gelatin powder over it. Allow the gelatin to absorb the water.
After a few minutes, using a double boiler, melt the gelatin slowly. Keep stirring until it all dissolves.
Beat the cream until stiff before adding in the gelatin. Beat again to combine. Pour in about 4 Tbsp of the butterscotch sauce into the cream and mix well. Put aside.



Butterscotch Sauce
2/3 cup milk (I used evaporated milk)
3/4 cup brown sugar
2 Tbsp + 1/2 Tbsp butter (I used 3 Tbsp)
1 tsp vanilla

In a sauce pan, over a slow fire melt milk, butter, sugar and vanilla. Keep stirring as it burns easily.
When the mixture is combined, turn up the heat a bit and let it simmer for about 5 minute.
Remember to keep stirring. Take off the heat and let it cool for about 2 hours. The mixture will thicken.



Assemble the cake
Slice the cake into two. On one surface spread the butterscotch cream evenly. If you like you can dribble some more butterscotch sauce here too. Sprinkle some almonds over the cake before topping it with the half.
Cover the whole cake with the remaining cream and pour the rest of the butterscotch sauce over the top letting it dribbling down. The almonds can be added to the sides or top of the cake. This is me, you can do as you like!


Happy Baking.