Pronounced paw-TEET-zha, this cake is light and moist with a crunchy brown-sugar-and-almond filling. I made this cake once before in New York so it’s only fitting that I try it again in Bangkok. I had a near disaster because my oven was too slow, so the center of the cake was still raw when I made a test slice. So I put it in the microwave for 4 1/2 minutes on high, and that finished the cooking.
Almond-Brown Sugar Potica Cake (adapted from Gourmet magazine)
Prep time: 20 minutes
Baking time: 35-40 minutes
Cooling time: 2 hours
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup (170g) unsalted butter plus more for greasing, room temperature
1 1/2 cups superfine sugar
4 large eggs, room temperature
2 cups low fat yogurt
1 1/2 teaspoons vanilla extract
1 cup slivered almonds
1/2 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
Preheat oven to 325˚F/165˚C. Grease a 10 inch tube cake pan and set aside.
In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside. Mix together the yogurt and vanilla; set aside. Make the filling and set aside.
In a mixing bowl, cream butter and sugar together until light and fluffy, about 3-6 minutes. Add eggs one at a time, mixing until just combined.
Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 1/2 of the yogurt mixture and combine. Add half the remaining flour and the remaining yogurt mixture, beating after each addition. Add the rest of the flour and beat until just combined. Scrape down the sides of the bowl.
Pour 1/3 of the batter into the prepare pan, spreading it out evenly. Sprinkle 1/3 of the filling on top. Drop spoonfuls of half the remaining batter on top of the filling. Sprinkle half of the remaining filling on top of the batter. Scrape the rest of the batter on top of the filling. Sprinkle the remainder of the filling on top of the batter. Bake 35-40 minutes or until a skewer inserted near the center of the cake comes out clean, with just a few crumbs attached. If the batter is still raw, continue baking in 5 minute increments.
Cool on a wire cooling rack placed over a baking tray. Cool 2 hours in the pan, then unmold. To remove the side, use a thin blade by placing the blade against the side of the pan and pressing it towards the center. Use your fingers to push up the centerpiece from the bottom, and separate it from the side. To release the centerpiece, Turn it upside down over the rack with the tray underneath. The tray will catch all the sugar and nuts that fall off the top of the cake. Re-invert the cake. Slice and serve.