3/4 cup 170 g (6 oz) butter
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
almond flavouring
2 eggs, beaten
1/2 cup (50 g) 2 oz ground almonds
3/4 cup (75 g) 4 oz self raising (self rising) flour
2 tbsp (30 ml) milk
3/4 cup (125 g) icing sugar (confectioners sugar), sifted
toasted flaked almonds to decorate
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
almond flavouring
2 eggs, beaten
1/2 cup (50 g) 2 oz ground almonds
3/4 cup (75 g) 4 oz self raising (self rising) flour
2 tbsp (30 ml) milk
3/4 cup (125 g) icing sugar (confectioners sugar), sifted
toasted flaked almonds to decorate
method
1. Butter a 900-ml (1 1/2 pint) ribbed Balmoral cake tin or loaf tin.
2. Whisk 1 25 g (4 oz) butter and the caster sugar together in a bowl until pale and fluffy. Add a few drops of almond flavouring. Beat in the eggs a little at a time. Fold in the ground almonds and flour with the milk.
3. Spoon into the prepared tin. Bake in the oven at 170°C (325°F) mark 3 for 45 - 50 minutes, until firm to the touch.
4. Turn out on to a wire rack to cool. Whisk remaining butter and icing sugar together and flavour with almond flavouring. Pipe down the centre of the cake, decorate with the almonds and dust lightly with icing sugar.
2. Whisk 1 25 g (4 oz) butter and the caster sugar together in a bowl until pale and fluffy. Add a few drops of almond flavouring. Beat in the eggs a little at a time. Fold in the ground almonds and flour with the milk.
3. Spoon into the prepared tin. Bake in the oven at 170°C (325°F) mark 3 for 45 - 50 minutes, until firm to the touch.
4. Turn out on to a wire rack to cool. Whisk remaining butter and icing sugar together and flavour with almond flavouring. Pipe down the centre of the cake, decorate with the almonds and dust lightly with icing sugar.
serving amount
serves 6-8
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