Viv's Amazing Almond Butter Cake

Here's a butter cake made with one of the finest butter in the world . . .

Isigny Sainte Mère
beurre d'Isigny (bur d'easy-nee) = butter from Isigny

We cream this A.O.P. French butter for at least eight minutes. That means you get a lighter, more luxurious bite and an oh-so-fine crumb.

In fact, we obsess about lightness so much, we go the extra mile:

#1. We've snuck some sour cream into our cake

#2. We separate our eggs, so that we heighten the lightness with the lightness of a meringue


Let's talk about A.O.P.

Appellation d'Origine Protégée

The term, protected designation of origin, is conferred by the French government for traditional food products that have been protected and recognized for their heritage and quality. Isigny, in the Normandy region of Northwest France, is renowned for its terroir and its centuries-old knowledge of butter-making.

We not only have a secret ingredient, we've worked in a little technique and a little extra care —

#1. We toast our superfine-ground almond for that deep, mysterious note of nuts

#2. We hand-fold our dry ingredients into the wet

gently, gently, always gently

Finally, for that perfect roundness of flavor, we use:

the extract of Madagascan vanilla bean and the natural oil of almond

meet our amazing almond butter cake


7" round | 570g | $36

- 12 slices -

8" x 8" square | 970g | $58

- 24 to 32 slices -

made with Isigny St. Mère A.O.P. French Butter


our round cake comes sliced

if you would like your cake unsliced, we'd be glad to render subtle slice marks on the cake

this cake contains dairy, eggs, flour, and almond

keeps well in an airtight container for three days without refrigeration; after that, we recommend fridging


three-day pre-order・delivery available

11 toh tuck road . 596290

butter cakes taste better the day after it's baked, and most delicious two days after — the butter, the sugar, the flour, the eggs, they all ripen in concert for a lovely flavor crescendo the day (and days) after

some folks love the fudgy feel of a refrigerated butter cake, some folks love to warm it, others love to toast it, then, there're thoselike me — we say, "Room temperature, please!"

what's your favorite way to eat butter cake?


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vivienne yeo is a baker, a cook, and a writer with a weakness for pots and pans, and a soft spot for cookbooks, fine cutlery, and cool crockery

Created By
Vivienne Yeo


copyright © 2019 vivienne yeo | photos by viv

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