Almond cake. Serves great with tea or coffee.
1/2 cup (120 ml) cups warm water
½ cup warm milk
1/3 cup sugar
2 & 1/4 teaspoons dry yeast
2 large eggs (room temperature)
3 tablespoons butter – melted
3 – 4 cups (405-540 grams) regular flour
1 teaspoons salt
Almond filling – 1 can I used Solo
sliced blanched almonds to decorate
1 egg white+ 1 teaspoon water to brush top
In a big bowl, mix water, milk sugar and yeast. Cover, let rest for 5 minutes. If it has a little foam, the yeast is good.
Add the eggs and butter. Mix.
In another bowl, mix flour and salt.
Add the flour mixture to the wet mixture – ONE cup at a time. Mix very very well after each cup.
Knead for 5 minutes.
Put dough in a greased bowl. Cover and let rise in warm place for 1 hour.
Prepare like in the picture.
Roll out the dough into a circle. cut off extra pieces and save for the middle decoration. Put filling in middle. close up. Turn over and let rest 10 minutes covered. Roll out to a big circle. Place small bowl on top in the middle. Cut slices all the way around. Twist each one. Put dough scraps on the middle. Rest covered 10 minutes. Brush with egg mixture. Decorate with almonds.
In the mean time, preheat the oven to 175C / 350F.
Bake for 25 minutes.