Fruit cake - Almond Praline Cake

 

Makes one 2 layer 6-inch cake

 

 Fruit cake - Ingredients:

 

Fruit - Cake:

 

1 1/2 cups organic whole wheat pastry flour or all-purpose flour

3/4 cup plus 2 Tbsp granulated sugar

3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)

1/2 tsp sea salt

2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)

1/4 cup plus 2 Tbsp almond oil or other neutral oil

1/2 cup plant-based milk

1 1/2 tsp pure vanilla extract

1/2 tsp almond extract

 Fruit cake - Almond Praline:

 

1 cup granulated sugar

1/8 tsp sea salt

2/3 cup chopped almonds

1 tsp pure vanilla extract

Fruit cake -Frosting:

 

1 1/2 cups  butter, I used Earth Balance (at room temperature)

3-4 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if the frosting comes out too stiff

1 tsp pure vanilla extract

1/2 tsp pure almond extract

4 cups powdered sugar

 

 

Fruit cake -Instructions:

Preheat the oven to 350 degrees Fahrenheit. Grease the sides and line two 6-inch round cake pans with parchment paper.

 

Mix the flour, sugar, baking powder, and sea salt in a big bowl and whisk to mix them well.

Incorporate the flax eggs, avocado oil, oat milk, and vanilla, and use an electric mixer to beat for approximately one minute (or three minutes if whisking by hand)

 

Evenly divide the cake batter among the prepared pans and pour it into each one.

The cakes should be baked for about 30 minutes, or until a toothpick inserted in the centre comes out practically clean with a few wet crumbs, indicating that the cake is done in the centre.

 

After taking the cakes out of the oven and allowing them to cool for twenty minutes, cut along the edges of the cakes, place a plate on top, flip it over, and tap it to release the cakes from the pans.  After removing them from the pans, let them cool fully.

 

To make the praline, melt the sugar and salt in a nonstick pan over medium heat until completely smooth and liquid, about 5 minutes. Add the vanilla and almonds (be careful; it will foam a little), stir until well combined, and pour onto a sheet of parchment or foil to cool completely.  After it cools, split it into tiny pieces.

 

Roughly 1/3 cup of the brittle should be chopped into tiny pieces; reserve the remainder for cake decorating (and eating).

 

Beat together the butter, milk, and vanilla until frothy to make the frosting.

 

One cup of powdered sugar at a time should be added, and the frosting should be thoroughly blended, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk).

 

When it's time to freeze, After placing one cake layer on a dish, cover it with a 1/2-inch thick layer of frosting and sprinkle chopped brittle on top.

 

Place the other cake layer on top of the brittle after spreading a thin layer of frosting on the bottom of it.

Evenly spread the remaining frosting over the cake's top and sides. Next, put the remaining frosting in a pastry bag and use it to decorate the cake's top and the remaining brittle bits.

 

I enjoy a lot of frosting, so this frosting recipe should be plenty to allow you to pipe some generous designs on top!

 

After serving, savour the cake!

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