Rose Levy Beranbaum’s golden almond cake with coconut cream anglaise - Charlotte Puckette

Ingredients

• Serves 8-10
• For the coconut crème anglaise
• 2 cups (1/2 liter) canned, unsweetened coconut milk
• 1 vanilla bean pod, split lengthwise, (you only need half a pod for this recipe so use one half and wrapped the other in cling film and reserved for something else)
• 4 large egg yolks
• 1/3 cup sugar
• For the cake
• One 9-inch by 2-inch (23-cm by 5-cm) round cake pan, greased, bottom lined
• 2 large eggs, room temperature
• 2/3 cup (160 g) sour cream (or crème fraiche)
• 1 teaspoon almond extract
• ¼ teaspoon vanilla
• 1 2/3 cup (166 g) cake flour (or farine type 65)
• 1/3 cup (70 g) ground almonds
• 1 cup (200 g) sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoons (170 g) soften, unsalted butter