If you are after a lovely cake for an afternoon tea, you can’t go past Almond Cake. It is a light, buttery cake, with an almond topping, and goes perfectly with a cup of tea.What we love about this cake is that the Almond Topping is baked on in the final stage of cooking so there is no need for further decoration.
Almond Cake
Ingredients:
3 large eggs
¾ cup (150g) sugar (granulated sugar)
2 teaspoons vanilla extract
1 cup + 1 tablespoon (150g) plain (all purpose) flour
1 ½ teaspoons baking powder
pinch of salt
3 tablespoons milk
1/3 cup (75g) unsalted butter, melted
¾ cup (150g) sugar (granulated sugar)
2 teaspoons vanilla extract
1 cup + 1 tablespoon (150g) plain (all purpose) flour
1 ½ teaspoons baking powder
pinch of salt
3 tablespoons milk
1/3 cup (75g) unsalted butter, melted
Topping:
50g unsalted butter
100g flaked almonds
¼ cup (50g) granulated sugar
2 teaspoons plain (all purpose) flour
3 tablespoons thickened cream (heavy cream)
1 teaspoon vanilla extract
Preheat the oven to 180°C/350°F. Butter and flour a 23cm (9in) springform or loose-bottomed cake pan.
In the large bowl of an electric mixer, whisk together the eggs and the sugar for 5-7 minutes, or until thick and creamy. Beat in the vanilla. Sift in the flour, baking powder and salt and pour in the milk and melted butter, then gently fold until combined. Transfer the batter to the prepared pan and bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out moist but not totally clean, as the mixture will still need another 10 minutes of cooking. Increase the heat to 200°C/400°F.
Topping:
Just before the 30-35 minutes are up, make the topping. Place the butter in a saucepan over a medium heat. When it has melted, add the remaining ingredients and bring to the boil, allowing the mixture to bubble away for 1 minute.
After the cake has been cooking for the first 30-35 minutes, remove it from the oven and spoon the almond mixture evenly over the top. Place it back in the oven and bake for about 10-15 minutes or until the topping is golden.
Leave to cool in the pan for 10 minutes before placing the cake on a wire rack to cool completely.
After the cake has been cooking for the first 30-35 minutes, remove it from the oven and spoon the almond mixture evenly over the top. Place it back in the oven and bake for about 10-15 minutes or until the topping is golden.
Leave to cool in the pan for 10 minutes before placing the cake on a wire rack to cool completely.
Sarah was inspired to bake an Almond Cake by Technicolour Kitchen.
The Almond Cake is really similar in taste to our Almond Cream Slice (pictured below). Almond Cream Slice is a family favourite and you can find our recipe here.
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It looks great and delicious. Thank you!
We LOVE Almonds!!! And this looks amazing!! Not to mention that ADORABLE little polka dotted spoon makes you just want to pick it up and take a BITE 🙂
xo
Angelina
We LOVE Almonds!!! And this looks amazing!! Not to mention that ADORABLE little polka dotted spoon makes you just want to pick it up and take a BITE 🙂
xo
Angelina
I think I could smell this cake from my chair! One of my favorite scents. Your lavender set makes me smile.
Hi. Are your measurements using Australian cups and spoons? I live in the Middle East and a friend brought me a set. I have the American sets and scales as it is very international here and I love to eat and cook!!! Is it possible for you to drop me a line at umali666@yahoo.com? I also love almonds and it sounds like a perfect item to bake for my friends when they come around to sew!! Thank you!!