ΣΥΣΤΑΤΙΚΑ

For the batter
400 gr. all-purpose flour
250 gr. unsalted butter
4 eggs
200 gr. brown sugar
1 tsp baking powder
1 tsp baking soda
5 tbsp caramelized almond
4 tbsp grated coconut
500 gr. sour milk
Lemon zest
For the caramelized almond
70 gr. almonds
1 tbsp granulated sugar
For frosting
1 tbsp caramelized almond
1 tbsp honey + 1tbsp water
Lime zest

INSTRUCTIONS

1.Preheat the oven to 170°C. Generously butter a 10-cup bundt cake pan and set aside.
2.In a large bowl, whisk together the flour, baking soda, baking powder, coconut and caramelized almond.
3.Beat, with a hand hold or a stand mixer, butter and sugar until smooth and creamy.
4.Add eggs, one at a time, and keep mixing on lower speed.
5.Mix in sour milk, lemon zest and part of the flour. Add in rest of the flour.
6.Pour cake batter into prepared bundt cake pan. Bake cake for 50 minutes or until toothpick inserted into cake comes out clean.
7.Allow cake to cool in bundt cake pan for at least 10 minutes. Then invert cake onto a wire rack to continue cooling completely.
8.In a small sauce pan mix together honey and water and stir just to dissolve honey.
9.Pour over the cake and sprinkle with caramelized almond and lime zest.

NOTES

  1. For a small cake, you can halve the recipe. In that case, you’ll need less time of baking (5-10 min.) and a smaller baking pan.
  2. If you want to skip grated coconut, replace it with equal quantity of flour.
  3. How to make caramelized almond:

Line a baking sheet with parchment paper and set aside. Place whole almonds in a skillet over medium-high heat. Stir constantly for 5 minutes. Add sugar and continue stirring until completely melted. Remove pan from heat once the almonds are fully covered with melted sugar. Pour mixture onto the parchment paper and quickly spread out as much as possible using a spatula. Let almonds cool completely and then break whether using a rolling pin on top of a parchment paper or with a multi-cutter.

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