This is one of my favourite cakes to make at this time of year. The almond flavour is subtle, and pairs sublimely with all the wonderful currants and berries, either fresh, or poached, that we enjoy throughout the summer. Softly whipped cream or crème fraîche make the perfect accompaniment. Gluten free flour and baking powder can be used, if needed.
Summer Almond Cake
Serves 8
Ingredients
125g caster sugar
125g soft butter
3 medium eggs, beaten
1 tsp vanilla extract
100g ground almonds
30g self raising flour
½ tsp baking powder
40g flaked almonds
Method
Preheat the oven to 180C/160C Fan/Gas Mark 4. Line an 8 inch/20cm round springform cake tin with non-stick baking paper.
Put the sugar and butter together into a mixing bowl or stand mixer and beat together until evenly creamed together. Add the eggs and vanilla and beat in, again, until evenly mixed. Now, sift in the flour and baking powder. Fold into the mix, and when the batter looks smooth and evenly combined, scrape it all into the prepared tin and level off so that the cake will look neat. Sprinkle the flaked almonds evenly over the top of the cake. Bake for 30-40 minutes. Serve warm or cold, perhaps dusted with icing sugar. The cake will keep for up to 5 days, stored in an airtight container in a cool place.
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