This is a super delicious cake full of almonds flavor. I blend my own almonds since I do not have any ground almonds. Definitely a keeper. I baked mine in a 7inch pan, hence the slightly taller cake.
French Almond Cake
adapted from Happy Home Baking
(makes one 8" cake)
(Cut into 10 slices @ 222 calories a slice based on a 2000 calorie diet)
110g unsalted butter, cut into small cubes and leave to soften
150g caster sugar (I cut down to 120g)
3 large eggs, lightly beaten
90g ground almonds (almond powder)
40g self-raising flour**
1 tablespoon milk
1 teaspoon pure vanilla extract (optional)
1 tablespoon flaked almonds for sprinkling
some icing sugar for dusting
** if you do not have self-raising flour, substitute with:
40g plain flour, 1/2 teaspoon baking powder and a pinch of salt
- Pre-heat oven at 180degC. Grease (with butter) and flour the sides of a 20cm pan, line the base with parchment paper, set aside.
- Place butter, sugar and eggs in a mixing bowl, add almond powder, flour, milk, vanilla extract (optional) then beat with an electric mixer or whisk. When quite light and fluffy, spoon into the prepared pan and spread the batter evenly. Sprinkle the flaked almonds over the top.
- Bake at 180degC for 30-35mins, or until the sponge just springs back when pressed (mine took 40mins), or a skewer inserted into the centre comes out clean. (Cover the top with foil about 15-20mins into baking to prevent the top from over browning.)
- Run a thin bladed knife around the sides of the pan to loosen the cake, then turn out onto a wire rack and let cool. Dust with icing sugar before serving if desired.
Recipe source: adapted from Easy Cakes by Linda Collister