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Fudgy Almond Tray Cake



If you're a diabetic you better look away now. This cake is not for you!  There's a heck of a lot of sugar in it, but if sugar isn't a problem for you, then you are in for a real treat!  A once in a blue moon treat, but a treat nonetheless!



The Missionaries called to say they were coming over and I do like to spoil them so I decided to bake them a cake I thought they would enjoy.  This is a quick and easy cake, and bakes in less than half an hour.  I love these kinds of tray cakes.



This one has a scrumptious rich and creamy icing that you put together in a saucepan and then pour over top of  the cake while its warm, which further ensures that this cake maintains its moist consistency.



It is filled with almond flavours both in the cake and in the icing, but it has chopped toasted walnuts in the icing, which kind of doesn't make sense, if its an almond cake, but once you taste it, totally does make sense.



They provide a lovely contrast to the almond flavour which could become cloying . . .  the toasted walnuts help to balance that out. 



It cuts into 20 pieces.  I can never cut anything straight.  I was going to show you the 20 pieces, but alas, it was all over the place.  I don't know what is up with that.  I can draw just about anything under the sun, but don't ask me to cut or draw a straight line. I just can't do it.



I have never been able to do it.  Never. 



Its a good thing that it doesn't matter how squared off the pieces are . . .  it only matters what the cake tastes like and this is one very delicious cake! 



It has the most incredibly moist and fudgy texture, quite unlike other cakes.  It almost has the texture of a Brownie. But it's not a Brownie, its a cake.



Actually I don't think there are any words which can  describe this delicious cake adequately.



Other than the words . . .  BAKE IT TODAY.


Don't hesitate.  Get right into that kitchen and start mixing it up.  You will never regret it.  I guarantee.  Well, maybe you might regret it a tiny little bit because it is just so dang good, but those feelings will disappear with the second slice.

Yield: 20

Fudgy Almond Tray Cake

prep time: 10 minscook time: 20 minstotal time: 30 mins
With its creamy icing and rich almond flavours, this moist sheet cake is one that gets even better after standing overnight. Delicious!

ingredients:

280g plain flour (2 cups)
400g sugar (2 cups)
1 tsp salt
1 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
225g butter, cut into cubes
240ml water (1 cup)
2 large free range eggs
60g sour cream (1/2 cup)
1 tsp almond essence

For the frosting:
115g butter cubed (1/2 cup)
60ml milk (1/4 cup)
585g icing sugar (4 1/2 cups)
1/2 tsp almond essence
115g chopped toasted walnuts 

instructions:


Preheat the oven to 190*C/375*F/ gas mark 6. Butter a
 15 X 10 X 1 inch baking sheet. Line with baking paper, or dust lightly
with flour, tapping our any excess.  Set aside.

Measure
 the flour, sugar, baking powder, soda and  salt into a bowl.  Whisk
well together.  Heat the water and butter together just to the boiling
point, stirring to melt the butter.  Whisk this mixture into the flour
mixture to combine.  Whisk the eggs together with the sour cream and the
 almond essence.  Add to the flour mixture, whisking constantly.  Pour
the batter into the prepared pan.

Bake in the
preheated oven for 18 to 20 minutes.  It should be golden brown and a
toothpick inserted in the centre should come out clean.  The top should
also spring back when lightly touched.

Set on a wire rack to cool for about 20 minutes.

To
 make the frosting, combine the butter and milk in a large saucepan. 
Bring just to the boil, remove from heat.  Whisk in the extract and then
 the icing sugar, gradually until smooth.  Stir in the walnuts. Pour
over the warm cake. Allow to set.
Created using The Recipes Generator



The baking tin that I used to bake this cake is from the new Everyday Bakeware Line from Tala, the British baking experts.  It worked a charm and was just the right size being 38 X 25 X 2.5cm (15 X 10 X 1 inches)  Created from Carbon steel with a quality non-stick coating it boasts a full 10 year guarantee under normal conditions of use.  With a wide rim for easy handling it is fridge, freezer and dishwasher safe. Perfect for making biscuits, cookies, bread rolls, batch baking and tasty cakes like this sheet cake I am sharing today!


How many times have you found yourself fancying a delicious slice of cake but knowing that baking a whole one will result in you eating the lot?! Tala, has come up with a brilliant solution, and created some mini bakeware pieces as part of their fantastic new Everyday Bakeware range! These perfectly proportioned bakes are ideal for an individual treat or perhaps beautifully wrapped and gifted to friend or loved one!

Tala’s new Everyday Bakeware range has been developed with the busy cook in mind. Made out of lightweight carbon steel and with a superior non-stick coating, this sleek everyday bakeware is easy to maintain, won’t rust and comes with a ten year guarantee, meaning you can trust that it will last for years to come, even with every day use. Wide, flat handles have been specially designed to help you to transfer your bakes in and out of the oven with ease, and all the products in the range are fridge, freezer and dishwasher safe.

The lovely Tala embossed logo on this bakeware lends a professional touch, celebrating Tala’s status as one of Britain’s oldest and most loved baking brands. The minis in the range include individual decorative cake pans, loaf pans, pie pans, a six hole mini muffin pan and the gorgeous individual heart-shaped cake pans.

The full Everyday Bakeware range can be found on www.talacooking.com and purchased on Amazon with prices  starting  from £8.13.

Happy Weekend!

QuickEdit
Marie Rayner
12 Comments
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12 comments:

  1. I'm not sure how I found your blog but I have to say, the recipes you provide are outstanding. This almond tray cake looks delicious. Thank you for sharing.

    ReplyDelete
    Replies
    1. Thanks for your lovely comment Sue! I am glad you found me! xo

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  2. This sounds like something we would love. I have everything I need except for almond essence, so it will have to wait until I get that, but it sounds delicious.

    I understand about the difficulty with cutting things in a straight line. I have the same trouble and need a ruler or else it looks dreadful. I do envy you the ability to draw. I can't draw a thing, but I love looking at your art and admire the creativity. You really are a woman of many talents.

    ReplyDelete
    Replies
    1. Aww thanks Marie! I don't know what happens to my time lately, it seems to evaporate and I have not had much time for art! You will love this cake. If you can wait til the next day to eat it, do, its well worth the wait! Trust me! xoxo

      Delete
  3. Oh sinfully delicious I am sure! Love almond everything!!

    ReplyDelete
    Replies
    1. Me too Monique! I was happy to give most of this away as it is far too dangerous to keep around for very long! xo

      Delete
  4. As much as I like the look of the cake, your plates are stunningly beautiful; the cobalt blue is gorgeous. I suspect that they are not British?

    ReplyDelete
    Replies
    1. That's the saucer from a cup and saucer I bought on Amazon Toffee Apple. I think it was made in China, so no, not British! But I use a variety. Some old British china and I like Greengate which is Danish I believe! xo

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  5. Marie, I have a couple of questions about this recipe which have me stumped. First, the recipe calls for 60g of sour cream (or 1/2 cup), so I pre-measured using my 1/2 cup and then weighed it. 60g for me measured out to a shy 1/4 cup, nothing close to 1/2 cup. Which is correct, 60g or 1/2 cup? I used 60g in my recipe and the texture seems good.
    Secondly, I struggled with the quantity of icing sugar. Precisely following instructions, I whisked the sugar into the "just to boil" milk/butter mixture but the icing began to setup very stiff after only adding about 2/3 of the total sugar, so I stopped. Even stopping there, my frosting is not smooth and oozy like yours appears in the picture; that stage was at about 1/2 the sugar for me. Any tips or thoughts would be greatly welcome.
    Thanks so much!

    ReplyDelete
    Replies
    1. Hi there. I use this page: https://www.convert-me.com/en/convert/cooking/ to do a lot of my measurement conversions. As far as the icing goes, I add the sugar gradually until the icing is smooth and spreadable. Somedays it takes more, some days it takes less. I am not sure what is up with that. Hope this helps! xo

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    2. Thanks so much for your input!

      Delete

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