Ingredients
Cake dough:
- 500 gr paleo all purpose flour
- 3 tbsp sugar (e. g. Sukrin)
- 1 tsp salt
- 1 egg
- 100 gr grassfed butter or ghee
- 200 ml almond milk
- 25 gr active yeast
Cake cover:
- 180 gr grassfed butter or ghee
- 100 gr almonds sliced
- 6 tbsp granulated sugar (e- g- Sukrin)
Servings: pieces
Instructions
- Warm up the milk and dissolve the yeast in it.
- Put all the ingredients for the dough in a large bowl and combine perfectly. Add the milk with the yeast and combine again.
- In a warm place let the dough double in an hour.
- Take the dough, mix it again and put it on a baking pan.
- With your finger form a whole lot of bumps in the dough and put flakes of butter in them.
- Sprinkle the almond slices and the sugar over the whole cake.
- Let all sit another 15 minutes. Meanwhile preheat the oven on 200°C/390°F.
- Put the baking pan into the oven and bake it for 20 minutes.
- Get the ready Butterkuchen out of the oven and let it cool on a cooling rack.
Recipe Notes
Stay near to the oven and have a look from time to time. Don't let it get too dark on the upper side. The cake should be lightly golden to be best and not getting dry.
Cut into squares 10 x 10 cm/4 x 4 inches.
Serve the Butterkuchen still lukewarm.
You can store leftovers on a plate in the fridge for a few days. Otherwise store the cake in an airtight container for up to 3 days.
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