Ingredients

The following ingredients have 10 Servings
  • 415 g | 3 1/3  cups plain flour
  • 2 tsp instant yeast (the type suitable for bread makers)
  • 1 tsp salt
  • 3 eggs
  • 120 ml | 1/2 cup whole milk
  • 60 ml | 1/4 cup honey
  • 1 tsp almond extract
  • 85 g | 6 tbsp unsalted butter (softened)
  • 2 tbsp butter (melted, to brush over cake)
  • 85 g | 6 tbsp unsalted butter
  • 75 g | 1/3 cup granulated sugar
  • 3 tbsp honey
  • 2 tbsp double cream
  • 100 g | 3.5oz flaked almonds
  • Pinch sea salt
  • 375 ml | 1 1/2 cups | 12 fl oz whole milk
  • 1 vanilla bean halved and scraped (or 1 tsp vanilla paste)
  • 4 large egg yolks
  • 100 g | 1/2 cup light brown sugar
  • 2 tbsp cornflour (cornstarch)
  • 2 tbsp flour
  • 2 tbsp unsalted butter
  • 180 ml | 6 1/4 fl oz cold double cream
  • 100 g | 3.5oz icing sugar (powdered sugar)

Instruction

  • Spray an 8 inch non stick springform cake tin with cake release spray and line the bottom with baking paper.
  • Put the flour, yeast and salt in the bowl of a stand mixer and mix with the dough hook until just combined.
  • Mix the eggs, honey, extract and milk together in a measuring jug.
  • With the mixer running on low speed, add the egg mixture to the flour and mix until just combined. I found I need to add a lot more flour than the recipe specified. My advice would be to add 2/3 to begin with and gradually adding the rest until the dough has the right consistency.
  • Start adding the butter and mix until incorporated. Keep mixing for 10 minutes or until the dough is shiny, elastic and passes the windowpane test.
  • Cover the mixing bowl and let the dough rise until almost doubled - this can take up to 2 hours.
  • Tip the dough out onto a lightly floured work top and knock it back gently. Shape it into a dish and transfer into the prepared tin.
  • Brush the top with a little melted butter, cover, and let it rise for 45 minutes.
  • While the dough is rising prepare the topping: put all the ingredients except the almonds into a small pot and bring to a simmer. Let it bubble away for five minutes, stirring frequently, until the colour turns a little darker (will still be pretty pale beige).
  • Tip the almonds in and mix them in. Let the mixture cool slightly.
  • Preheat the oven to 180C | 350F. Spread the almond topping over the cake - don't worry it it looks a bit messy - it will melt in the oven.
  • Place the cake tin on a heavy tray lined with baking paper - the topping will bubble over during baking. Bake for 35-45 minutes until a skewer inserted in the centre comes out clean and the top feels firm and springy. Cool completely – I let mine cool overnight.
  • Slice the cake in half or in three layers - mine was an impressive height so ended up slicing it into thirds.
  • Whisk the sugar, corn flour and egg yolks together - either by hand or in the Magimix or stand mixer - until smooth.
  • In a saucepan over medium heat, warm the milk and vanilla scrapings until small bubbles appear along the edge of the pan.
  • Slowly pour the hot milk into the egg mixture while whisking. Pour back into the saucepan and cook over medium heat, whisking constantly, for about 4 minutes until cream comes to a boil and thickens.
  • Pour cream through a fine sieve into a bowl and stir in the butter. Cover with cling film, pressing it directly on the cream. Make a small hole to allow steam to escape and put in the fridge overnight or for at least 6 hours.
  • The following day (or once custard is thoroughly chilled) whip the cold double cream with the icing sugar until you have firm peaks.
  • Fold the whipped cream into the custard - only using enough to lighten the cream but be careful not to make too soft or it will ooze out of the cake. Keep chilled until needed.Pipe or spread a generous amount of custard over bottom layer and repeat with second. Best eaten soon after assembled.