Skip to content:
Almond sponge cake, honey mustard crème anglaise
- Prep Time: 20 MINS
- Cook Time: 60 MINS
- Total: 1 H 20 MINS
- Servings: 2
Almond sponge cake, honey mustard crème anglaise
Ingredients
- 1/2 cup heavy cream
- 1/2 cup 2 % milk
- 2 tbsp superfine sugar
- 2 egg yolks
- Maille® Honey Dijon Mustard to taste
For the cake
- 1/2 cup unsalted butter
- 1/2 cup demerara sugar
- 2 whole eggs
- 3/4 cup self-rising flour
- 3/4 cup almond flakes
- confectioners sugar for dusting
Preparation
-
Preheat oven to 350°. Grease 8-inch baking pan; set aside.
-
For Crème Anglaise, bring cream and milk to a gentle boil in small saucepan. Combine superfine sugar and egg yolks with wire whisk in small bowl. Stir into saucepan and cook, stirring frequently, until mixture coats the back of a spoon. Pass the mix through a “chinois” or strainer. Chill mix and add the Maille mustard with honey to your taste.
-
For the cake mixture, cream butter with demerara sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in flour. Pour into prepared baking pan, then top with almonds.
-
Bake 25 minutes or until toothpick inserted in center comes out clean.
NOTES:
Before serving, dust, if desired, with confectioners sugar and with the crème anglaise in a jug on the side.