Serves 10
I’m loving my new almond milk obsession, because a) I feel better b) it’s kind to cows and c) I’m have a never ending supply of almond meal. Now that I’ve discovered, I can dry out the left over pulp and bake cakes with it, I’m going nuts in the kitchen. Can’t stop baking with almond meal, won’t stop!
And thus my obsession with almond meal continues into another delicious bake. This recipe is an oldie but a goodie and now it’s got a makeover, not just with my upcycled pulp, but with new pics and a shiny new Thermomix conversion.
This cake is marvellously moist and really rather rich so a little goes a long way. It’s very light on flour and almond meal come to that, but what it lacks in height it really makes up for in flavour! It’s best served with a side of something, a dollop of cream and some fruit coulis would be just the ticket!
Have you got a favourite ingredient? Are you nuts about almonds too?
Ingredients
125g butter , softened
150g caster sugar
2-3 drops of almond extract
3 eggs
75g almond meal
40g plain flour
icing sugar, for sprinkling on top
How to – Traditional
-
- Preheat the oven to 180C/160C fan-forced. Grease and line the base of a 7-inch shallow cake tin.
- Beat together the butter and sugar until soft and light, then stir in the almond extract.
- Add the eggs one at a time, each with a third of the ground almonds, beating until fluffy . Fold in the flour.
- Turn the mixture into the prepared tin and bake for about 30 minutes until golden or until a skewer inserted into the centre comes out clean.
- Turn out onto a cooling rack and when cold sprinkle with the icing sugar.
How to – Thermomix
- Preheat the oven to 180C/160C fan-forced. Grease and line the base of a 7-inch shallow cake tin.
- Add the butter and sugar to TM bowl and mix for 1 minute on speed 4. Scrape down sides and base of bowl.
- Add the almond essence and mix for 5 seconds on speed 4.
- With the blades running on speed 4 add the eggs one at a time through the hole in the lid, beating well after each addition and adding a third of the ground almonds after each egg. This should take about 1 minute 30 seconds. Scrape down sides and base of bowl.
- Fold in the flour and mix for 5 seconds on speed 4. Scrape down sides and base of bowl. Mix again for 5 seconds on speed 4.
- Turn the mixture into the prepared tin and bake for about 30 minutes until golden or until a skewer inserted into the centre comes out clean.
- Turn out onto a cooling rack and when cold sprinkle with the icing sugar.
Other info
This cake will keep for up to a week in an airtight container and can be frozen for up to 3 months.
