Salted caramel almond cake

Salted caramel almond cake

I originally saw this recipe online here and saved it as I thought it looked so delicious. I have only slightly adapted it, changing the cooking method and adding salt. I would definitely make again and might change the cake a bit to make it chocolate or add some orange zest into it as I think that would be nice.

For the cake: 
75 ml buttermilk
75g unsalted butter
3 eggs
150g caster sugar 
1 tsp vanilla extract 
150g plain flour 
1 tsp baking powder 
1/4 tsp fine sea salt

For the topping: 
150g flaked almonds 
125g butter 
125g light brown sugar 
50ml milk 
1/2 tsp sea salt 
1/2 tsp vanilla 
Extra good quality flaky salt to sprinkle on top

Preheat oven to 160 degrees

Grease a 9" or 22cm round tin (preferably with a removable bottom) and line the bottom and sides with baking paper. 

Roast the sliced almonds  in a oven tray for 5-10 minutes until they're a light golden brown, then set aside.

Melt the butter for the cake in a saucepan and leave to cool.
Place the eggs, sugar and vanilla in the bowl of a stand mixer and whisk together on medium-high for 5 minutes or until the mixture is a yellowy-cream colour and very thick. While it whisks, sieve the flour, baking powder and salt together. 
When the eggs are thick remove the bowl from the stand and sieve 1/2 the  flour mixture into the egg mix, folding it in gently and alternating with the buttermilk. When the flour is nearly mixed in, gently fold in the cooled melted butter  Be gentle but thorough, scraping down to the bottom and making sure to get out the little pockets of flour. You don't want to remove all the air you created at the start.

Carefully pour the batter into the tin. Bake for 22-30 minutes until golden and set - a skewer or small knife should be able to be removed cleanly.
Meanwhile start making the topping. Place the butter, sugar, milk, salt into the saucepan and stir as the butter melts. Keep on a low heat until your cake is nearly done. When your cake is out quickly turn up the heat to high and let the mix bubble and thicken slightly. Pour in the toasted almonds and cook for a further 2 minutes

Turn the oven up to 200 degrees and onto grill. Move the over rack up a notch so that the top of the cake will be closer to the grill. Make sure there isn't any baking paper sticking out to high as it will burn.

Pour the almond caramel mixture on to the cake and working quickly spread the  nutty caramel out evenly and place it under the grill. Don't walk away! Watch the topping carefully, you want a bubbly and golden caramel topping. I think I had mine under the grill for 2-3 minutes.

Carefully remove the cake from the oven and place on a rack to cool. At this point you can sprinkle on extra flaky salt which I would definitely recommend! After 30 minutes loosen the sides of the tin with a knife if necessary and remove the ring. You cake wait a bit longer to do this if you aren't worried about it coming out

When the cake had cooled to room temperature transfer it on to a serving plate. My bet is that it won't last long!

The first time I made this cake I made the recipe by three and it filled a 12' round tin nicely and only took 30 minutes to cook. It had a great ratio of caramelly almond deliciousness to cake.