Ingredients:
Filling ingredients:
4 tablespoons unsalted butter, melted
⅔ cup light brown sugar
2 teaspoons cinnamon
2 tablespoons all-purpose flour
1 cup walnuts, hazelnuts, pecans, or almonds, finely chopped
Batter ingredients:
8 tablespoons unsalted butter, soft
¾ cup granulated sugar
2 eggs
6 bitter almond kernels
6 sweet almond kernels
2 teaspoons baking powder
2 cups all-purpose flour
pinch of salt
1 cup milk
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Preparation:
Step 1
Filling directions:
Step 2
In a small bowl mix together brown sugar, cinnamon, and flour.
Step 3
Add the melted butter and stir to combine.
Step 4
Set aside.
Step 5
Batter directions:
Step 6
Cream together butter and sugar. Add eggs, one at a time. Mix well until white and bubbly.
Step 7
With a mortar and pestle, pulverize both kinds of almonds. In a small bowl mix together flour, salt, baking powder, and pulverized almonds. Gradually add flour mixture to the batter alternately with milk. The batter will be dense.
Step 8
Spread 1/2 of the batter into the baking dish.
Step 9
Using your hands, distribute the nutty filling evenly over the batter.
Step 10
Carefully spread the other half of the batter over the nutty filling.
Step 11
Bake in 350*F preheated oven for 1 hour. I cover my cake with a piece of aluminum foil after 40 minutes to prevent from over browning.
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