Almond Cake
Ingredients (makes one 8" cake) 110g unsalted butter, softened 120g caster sugar 3 large eggs, lightly beaten 90g ground almonds (almond powder) 40g self-raising flour 1 tablespoon milk 1 teaspoon pure vanilla extract 4 tablespoon flaked almonds 1 teaspoon almond extract
Method
Pre-heat oven at 180degC. Grease with butter and flour the sides of a 20cm pan, line the base with parchment paper, set aside.
Place butter, sugar, and eggs in a mixing bowl, add almond powder, flour, milk, both extracts, then beat with an electric mixer or whisk. When light and fluffy, spoon into the prepared pan and spread the batter evenly. Sprinkle the flaked almonds over the top.
Bake at 180degC for 35-40mins, or until a fork inserted into the centre comes out clean. (Cover the top with foil about 15-20mins into baking to prevent the top from over browning.)
Run a thin bladed knife around the sides of the pan to loosen the cake, then turn out onto a wire rack and let cool.
