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    You are in: Home / Recipes / Burnt Almond Cake Recipe
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    Burnt Almond Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    1Steve's Note:

    Elegant Bakery style cake with a luscious almond flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    The cake

    Honey Almond Brittle

    Custard Cream

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease two 8-by-2-inch round cake pans.
    3. 3
      For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
    4. 4
      Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
    5. 5
      Reduce the speed to medium-low.
    6. 6
      Add the eggs, one at a time, beating 30 seconds between additions.
    7. 7
      Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
    8. 8
      Divide the batter evenly between the prepared pans.
    9. 9
      Bake for about 30 minutes, until a cake tester comes out clean.
    10. 10
      Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
    11. 11
      Note: The cake recipe makes two 8-inch round cake layers.
    12. 12
      Only one is used for this recipe.
    13. 13
      To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan.
    14. 14
      Bring to a boil over medium heat, stirring to dissolve sugar.
    15. 15
      Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
    16. 16
      Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
    17. 17
      Mix with a wooden spoon just until the butter melts and the foaming subsides.
    18. 18
      Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
    19. 19
      Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
    20. 20
      Store in a covered container in the refrigerator until ready to use.
    21. 21
      To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
    22. 22
      Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
    23. 23
      Whisk to blend smoothly.
    24. 24
      Stir the heated milk into the egg mixture; return mixture to saucepan.
    25. 25
      Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
    26. 26
      Remove pan from heat; add butter and vanilla, stirring to melt the butter.
    27. 27
      Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
    28. 28
      Whip the cream and confectioners' sugar until stiff peaks form.
    29. 29
      Fold into the chilled custard and refrigerate until ready to use.
    30. 30
      To assemble cake: Cut the cake in half horizontally.
    31. 31
      Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
    32. 32
      Cover with the remaining layer of cake.
    33. 33
      Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
    34. 34
      Chill for a least 1 hour before garnishing.
    35. 35
      To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.
    36. 36
      Refrigerate until ready to use.
    37. 37
      Note: To toast nuts, arrange in a single layer on a baking pan.
    38. 38
      Bake in a 375F oven until golden brown, about 7 to 10 minutes.
    39. 39
      Allow nuts to cool before using.

    Ratings & Reviews:

    • on January 26, 2010

      The cake was way to heavy. For this recipe, if you are trying to get a close resemblance to Dick's Bakery, this is definitely not the cake to use. The almond brittle has a very strong flavor of honey, which Dick's absolutely does not. The custard way not thick enough to spread on the cake and stay, it ran all over. I actually had to add a cup of stabilized whipped cream to get it thick enough to stay on the cake. The cake tastes very average, and is not a light airy cake like Dick's. Would not recommend this cake. Plus it is very expensive to make.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2008

      15

      I tried this cake after reading reviews that mentioned Dick's Bakery in San Jose, CA. I'm sorry but I thought it tasted nothing like Dick's. The cake did not have much flavor, however, I will agree it was moist. The custard cream and honey brittle are nothing like Dick's. The custard was alright, but I have had better. I don't know if we have just been spoiled by Dick's, but my husband and I ended up not even eating one piece of cake. We ended up throwing the whole cake out. So it you are looking for a copy of Dick's Bakery Burnt Almond Cake, this is not it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2007

      55

      I needed a "Dick's Bakery-like" almond cake so I tried this one. It rocked! The cake is moist, I think my new favorite yellow scratch cake. I added a bit of almond extract to the batter. The almond brittle was good, but to make it more like Dick's Bakery, I used the caramelized almond recipe from the Kraft web site instead. I also stabilized the whipped cream before adding it to the custard (see the Wilton web site for stabilized whipped cream recipe) and used more of it. It was a huge hit at my dad's party!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Burnt Almond Cake

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 982.0
     
    Calories from Fat 397
    40%
    Total Fat 44.1 g
    67%
    Saturated Fat 23.4 g
    117%
    Cholesterol 312.8 mg
    104%
    Sodium 541.3 mg
    22%
    Total Carbohydrate 133.6 g
    44%
    Dietary Fiber 2.1 g
    8%
    Sugars 82.1 g
    328%
    Protein 15.5 g
    31%

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