Almond cake with milk chocolate ganache, chopped almonds and seasalt

The third cake for work last month was very popular; my colleagues are crazy about almonds.

The recipe for this cake is from a wonderful Swedish food blog called Anne’s food, and yes, it is in English. I made some slight changes to the recipe though, as I couldn’t find any good substitute for the chocolate with nuts in (Marabou’s Schweizernöt). Instead I used regular milk chocolate for the ganache and added some chopped almonds to it as well as some seasalt at the end. Toasted chopped almonds would have been even better, will do that next time.

The salt I used was a vanilla salt from Halen Môn, but using regular Maldon salt is just fine. I was just intrigued to try the vanilla salt. It is black from all the vanilla seeds and taste wonderful.

Almond cake with milk chocolate ganache, chopped almonds and seasalt, serves 8-10

2 eggs

270 g caster sugar

100 g ground almonds

75 g plain flour

100 g butter

Ganache:

200 g milk chocolate

5 tbsp cream

1 tbsp butter

Garnish:

chopped almonds

seasalt

Preheat the oven to 175C. Melt the butter and grease a round cake tin. Beat eggs and suga pale and fluffy with an electric mixer. Add the almonds, flour and butter. Stir to combine properly. Pour the batter into the tin and bake for 20-25 minutes. Leave to cool completely before spreading on the ganache.

Melt the chocolate for the ganache in a saucepan on low heat or in a bain marie. Add the cream and stir, then add the butter and combine. Spread the ganache onto the cake and sprinkle with the almonds. Let it set and sprinkle with salt before serving.

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