Almond topped treacle cake

Arggh I have just realised my scheduled posts have not been going up. So over the next few days there will be new ones all the time!

First up is this interesting cake, interesting in that I was not entirely convinced about it but everybody else loved it and it was demolished at an alarming rate. I concede that it must be a personal taste thing and the majority wins so up on the blog it goes!

Also interesting in that it does not contain treacle just molasses sugar which gives it a super treacle like flavour, if you cannot get hold of molasses sugar I would suggest using the darkest brown sugar that you can get your hands on.

Almond topped treacle cake

3 eggs
150g molasses sugar
tsp good vanilla extract or paste
150g plain flour
1 tsp baking powder
75ml milk (I used almond milk)
75g butter, melted

125g butter
125 caster sugar
50ml milk
150g flaked almonds
sea salt to taste

Preheat the oven to 160C/140C FAN and lightly oil and line the base of a springform cake tin.

Beat the eggs, sugar and vanilla until thick and foamy and much lighter in colour. Mix the flour and baking powder together in a separate bowl. Mix the butter and milk in a jug. Fold in 1/3 of the flour to the egg and sugar mix followed by 1/3 of the liquid in the jug. Alternate between the flour and the liquid until it has all been folded in. Pour into the prepared tin and bake for 30 minutes until risen and golden.

About 10 minutes before the cake finishes cooking start the topping. Melt the butter, sugar and milk in a saucepan, then add in the almonds, cook for 5 minutes or so until the mixture thickens slightly. Add sea salt to taste, I like salted caramel so a good teaspoon went in. 

Remove the the cake from the oven and pour over the hot praline topping. Turn the oven up to 200C/180C FAN and return the cake to the oven for a further 5-10 minutes until the topping is golden and crispy. Make sure you keep a close eye on it, it will catch quickly.