Almond Sugee Cake (Thermomix)

PREP TIME 15 mins

COOK TIME 50 mins
RESTING TIME 2 hrs
TOTAL TIME 3 hrs 5 mins

SERVINGS 1 8" square

INGREDIENTS
(A)
250 g butter softened at room temp
130 g castor sugar
6 egg yolks
1 tsp vanilla extract
40 g superfine cake flour sifted
120 g sugee flour
120 g ground almond

(B)
2 egg whites
20 g castor sugar

INSTRUCTIONS

CONVENTIONAL METHOD

1. Separate egg yolks and whites. For best results, ensure the bowl that you're using to beat the egg whites is clean, and that there are no traces of yolk in the egg whites as it will ruin the meringue's ability to fluff up.
2. Cream softened butter with sugar on med speed until it becomes pale, light and fluffy - this may take up to 3-4 minutes.
3. Add in egg yolk, one at a time. Beat well after each addition of egg until creamy.
4. Add in vanilla and mix until well incorporated. If using brandy, this is when you would incorporate into the mixture.
5. Add flour, sugee flour and ground almond, mix until well combined.
6. Cover and leave to soak for 2 hours.
7. After 2 hours, preheat oven to 180°C.
8. Whisk egg whites on medium low speed until foamy then add in sugar. Beat on high speed for 2 minutes. Reduce speed to medium-high and beat until stiff peak.
9. Fold egg white meringue into egg yolk mixture in 2-3 batches until evenly mixed.
10. Pour batter into a lined and greased 8" square cake pan and level the top evenly. Bake for 50 minutes or until skewer inserted into the centre comes out clean. If cake is browning too fast, cover with foil during the last 10 minutes.
11. Remove cake from oven. Let cool for 5 minutes then unmould and leave on wire rack for 20-30 minutes until completely cool before cutting to serve.

THERMOMIX METHOD

1. Separate egg yolks and whites. If you have two TM bowls, the egg whites can go into 1 of them. For best results, ensure the bowl that you're using to hold the egg whites is clean, and that there are no traces of yolk in the egg whites as it will ruin the meringue's ability to fluff up.
2. Add butter and sugar in the TM bowl and beat for 10 secs/speed 5. Insert butterfly attachment, and whip for 2 mins/speed 3.5. Mixture should be light and fluffy now.
3. Over 50 seconds on speed 3.5, while the blade is moving, add egg yolks one at a time through the hole of TM lid. Add vanilla extract and beat 10 seconds/speed 3.5. If using brandy, add it along with the vanilla extract.
4. Scrape batter down. Add sifted cake flour and sugee flour, and mix 20 sec/speed 3.5. Scrape batter again, add ground almond, mix 20 sec/speed 3.5. Pour batter into another big bowl and rest for 2 hours.
5. After 2 hours, preheat oven to 180°C.
6. In your clean and dry TM bowl, insert clean butterfly whisk in and add the egg whites. Whip for 1 min/speed 3.5 with the MC off. Add sugar in, and whip for 2 min/speed 3.5.
7. Using a spatula, manually fold egg white meringue into egg yolk mixture in 2-3 batches until evenly mixed.
8. Pour batter into a lined and greased 8" square cake pan and level the top evenly. Bake for 50 minutes or until skewer inserted into the centre comes out clean. If cake is browning too fast, cover with foil during the last 10 minutes.
9. Remove cake from oven. Let cool for 5 minutes then unmould and leave on wire rack for 20-30 minutes until completely cool before cutting to serve.

NOTES

FLOUR SUBSTITUTE
If you do not have superfine cake flour on hand, you can also use all purpose plain flour.
CAN I USE WHOLE EGGS INSTEAD?
Not with this recipe, no. Beating air into the egg yolks and egg white separately will give you a light and fluffy cake.
Please do not substitute lesser egg yolks with more egg whites - it doesn't work that way. Stick to the ratio for a deliciously rich cake! As for the remaining 4 egg whites, I just turn them into frittata or egg white omelette for breakfast the next morning.
GROUND ALMOND SUBSTITUTE
If you're wondering if ground almond is the same as almond flour or almond meal and if they can be interchangeable, do read on.
My recipe above calls for ground almond which is almond flour - this is finely grounded blanched almonds, with skins removed. This is what you'd want to use to achieve light, airy cakes. Almond meal on the other hand, contains the skin and typically has a more coarse grind. You may also use almond meal, but I wouldn't recommend as it may affect the texture of the cake.
VARIATION
If you like the addition of alcohol in your cake, you may add 2-3 tsp of brandy into the mixture. You would do so, along with the vanilla extract.
Or you can also add some orange zest into the mix.
BAKING TIN CONVERSION
If you do not have an 8-inch square baking tin, you could also use a 9-inch (23cm) round tin which would give you the same volume/height. Do note that if you are using a smaller baking tin, this would mean your cake would be taller and therefore requires for the baking time to be adjusted.