Baking
Almond Roca Cake
Ingredients
- For the cake:
- 230g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 350g caster sugar
- 1 egg (L)
- 4 egg yolks
- 1 tbsp vanilla extract
- 410g plain flour
- 1 tsp baking powder
- 3/4 tsp of salt
- 300ml milk, at room temperature
- For the almond roca:
- 230g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 100g caster sugar
- 100g brown sugar
- A cup of roasted almonds, chopped
- For the icing:
- 450g chocolate
- 70g brown sugar
- 480g cream
- 55g room temperature KERRYGOLD® IRISH CREAMERY BUTTER 454g
Directions
- Preheat the oven to 180C. Grease two round cake tins and line with parchment paper.
- In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 5 minutes. Scrape the sides of the bowl and add the egg and egg yolks one at a time, mixing until combined after each addition. Add the vanilla. Scrape the sides of the bowl and stir in half of the dry ingredients on low speed
- Add half of the milk and scrape the bowl again. Repeat this process with the remaining dry ingredients and milk. Pop in the oven for 25-30 minutes or until a skewer comes out clean.
- Begin preparing the almond roca. In a medium-sized heavy bottomed saucepan, melt the butter over medium-high heat. Add the sugars and stir until dissolved. Reduce the heat to medium low and cook, stirring constantly until a thermometer reads 65 degrees.
- Immediately remove the pan from the heat and stir in the almonds. Spread the mixture onto a layer on some tin foil that has been greased with butter and allow to cool completely.
- Next, start preparing the icing. Place the chocolate in a large mixing bowl. Warm the cream and brown sugar together until the sugar has dissolved. Pour the warm cream mixture over the chocolate, set aside for 5 minutes.
- After 5 minutes, whisk the mixture to combine into a smooth and thick chocolate, then stir in the butter and allow to set.
- Begin assembling the cake by leveling the tops of the cake with a serrated knife. Place the first cake layer onto a plate and cover in some of the ganache and sprinkle the crumbed roca on top. Put the next cake layer on top and repeat this step.
- The cake is best enjoyed within 2-3 days.
