Recipe

Almond butter cake

Nov 30, 2009 1:00pm
  • 1 hr 5 mins cooking
  • Serves 16
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Ingredients

Almond butter cake
  • 375 gram butter, softened
  • 1 teaspoon almond essence
  • 1 1/2 cup (330g) caster sugar
  • 6 eggs
  • 3/4 cup (110g) self-raising flour
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (60g) almond meal

Method

Almond butter cake
  • 1
    Position oven shelves; preheat oven to moderate, 180°C. Grease deep 23cm-square cake pan; line base with baking paper.
  • 2
    Beat butter, essence and sugar in large bowl with electric mixer until light and fluffy; beat in eggs, one at a time, until combined between additions.
  • 3
    Using wooden spoon, stir in flours and almond meal, in two batches. Spread mixture into prepared pan.
  • 4
    Bake cake in moderate oven about 1 hour. Stand cake 5 minutes then turn onto wire rack; turn top-side up to cool. Dust cake with a little sifted icing sugar, if desired.

Notes

Try substituting hazelnut meal for the almonds, and use vanilla instead of almond essence.

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