Almond layer cake
With a delicate, fluffy crumb and rich, nutty flavour, this cake is perfect for an afternoon treat and keeps well in an air-tight tin
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
90
MINUTES
Ingredients
175g butter
175g caster sugar
3 eggs
175g flour
½ tsp baking powder
½ tsp pure vanilla extract
For the almond paste layer:
75g ground almonds
35g caster sugar
35g icing sugar
1 egg, beaten (to bind)
For the topping:
50-75g flaked almonds
Method
To prepare the almond paste, mix the ground almonds, caster sugar and sieved icing sugar in a bowl and bind with beaten egg — it should be a firm dough.
Sprinkle a pastry board with caster sugar and roll the almond paste into a 18cm round.
Preheat the oven to 180°C.
For the cake, sieve the flour and baking powder together.
Cream the butter, add the sugar and beat until light and fluffy.
Whisk the egg and add gradually, beating well between each addition.
Add the vanilla extract and carefully stir in the sieved flour and baking powder.
Put half the cake mixture in the prepared tin, place the layer of almond paste on top, then cover with the remaining cake mixture and sprinkle with flaked almonds.
Bake for 1¼-½ hours until golden brown.
