Almond Rocca Cakes

INGREDIENTS

Cake:250g good quality butter2 cups light or dark brown sugar
4 large or XL eggs (not jumbo)
¼ teaspoon cinnamon powder2 and ½ cups flour2 teaspoons baking powder2 teaspoons cream of tartar¼ teaspoon salt100g coarsely ground almonds
1 and ¼ cups milk
Topping:2 batches of Salted caramel, recipe in profile

METHOD

Cream butter and brown sugar very well.Add in eggs one at a time and beat well.Whisk dry ingredients together in a large bowl. Now add to batter alternately with milk.Scrape down bowl very well and ensure the batter is evenly mixed.
Pour into cupcake cavities and bake in a well-preheated oven on 180°c until golden (18 minutes in our oven).
Cool completely before icing.
ToppingPrepare two batches of salted caramel separately (unless you have a humongous pot... But it's still risky to make it all at once.)Cool completely; then chill overnight.Pour into a large bowl with the help of a silicone spatula. Whip on high speed with an electric beater until lightened and fluffy.Pipe or spread onto cooled cakes. Not suitable for intricate designs.Sprinkle crushed almonds .
Store in refrigerator and enjoy!

POSTED ON

01 Apr 2025

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