Almond Cake

 

I've had enough Christmas Cake.  I can't really eat Christmas Cake anyways, except for a tiny bite now and then . . .  

Today I wanted cake.   I love almonds and so I decided to make my favourite Almond Cake.

 

This is a basic every day cake chock full of lovely almond flavours . . .  moist, dense and buttery . . .

 

The batter is an almost equal mix of self raising flour and ground almonds (almond meal) along with the flavors of both vanilla and almond extracts.

 

More almond flavour, and a lovely crunch, comes from the sprinkling of coarsely chopped almonds which you sprinkle on top of the batter prior to baking . . .

 

The cake is so moist and delicious that no icing or frosting is needed, but a drizzle of dark chocolate  really sets it off perfectly.  

I drizzled it back and forth in one direction first and then did it again in the other direction. 

 

I thought it looked really, really nice.  Very tempting . . .

 

I use these cake tin liners, something like muffin or cupcake liners, except they are the size of a cake tin.  They work wonderfully, without the trouble of having to measure and cut.  

I have them in three sizes.  8-inch 9 inch and then loaf tin sized.  They do leave lines on the sides of the cake, but for a cake like this, lines down the side don't really matter that much.

 

In fact I think they add to the attractiveness of it and actually provide lovely little crevices to grab any icing, or chocolate drizzle or whatever happens to float down the sides . . .

 

Mmmm . . .  next to a Victoria Sponge, this is my absolute favourite cake.  Truly.

 

*Almond Cake*

 one 8-inch round cake

cuts into 8 slices 

Printable Recipe 

 

A great every day cake, moist and dense with lots of almond flavour. 

225g butter (1 cup) softened

225g caster sugar (1 cup plus 3 TBS)

3 large free range eggs

1 tsp vanilla extract

1 tsp almond extract

140g self raising flour (1 cup)

175g ground almonds (2 cups)

50g whole blanched almonds, coarsely chopped (scant 1/3 cup)

25g dark chcocolate (1 ounce)

 

Preheat the oven to 150*C/300*F/ gas mark 2.   Butter an 8 inch round deep cake tin and line with baking paper. 

Cream together the butter and sugar until light and fluffy.  Beat together the eggs and extracts.  Gradually beat this into the butter/sugar mixture.  Sift the flour into the bowl.  Stir into the batter along with the ground almonds.  Mix until smooth.  Spoon into the prepared cake tin, smoothing the top.  Scatter the chopped almonds on top. 

Bake in the preheated oven for 45 minutes until golden, well risen and a toothpick inserted in the centre comes out clean.  Cool in the tin for 10 minutes before lifting out onto a wire rack to finish cooling completely. 

Break up the chocolate and melt in a glass bowl over gently simmering water, until smooth and free of lumps.  Drizzle over top of the cooled cake and allow to set before cutting into slices to serve.

 

This cake would be perfectly happy on any tea table.  I think you are going to love this one.  I really do.  Its delicious.  Its simple.  Its just a great, great all-rounder!  Bon Appetit!