This is a cake that seems greater than the sum of its parts – it has simple ingredients, but they come together beautifully. Because the cake has a topping added in the last 10 minutes of cooking it doesn’t require icing or decorating. You do however need to read the recipe ahead, as some of the ingredients are used twice. I have been known to be in a hurry and add all the ingredients straight into the cake mix by mistake. It still takes good, but not quit as wonderful. Served warm or cold with cream it makes a fantastic dessert – just cross your fingers the guests don’t ask for seconds, so there is enough left for you to have some for brekky the following day.
120 grams butter – total
90 mls milk – total
1 tsp vanilla essence
2 cups (250 grams) sugar – total
135 grams plain flour – total
2 teaspoons baking powder
100 grams slivered or flaked almonds
- Preheat the oven to 180 degrees C and grease and line the tin of your choice. Making it in a springform pan works best, as you want to avoid tipping the cake out upside down because of the topping.
- Heat 60 g butter and 80 mls milk in a pan until the butter has melted.
- Beat the eggs, vanilla and ¾ cup (185g) sugar with beaters until thick and creamy. Stir in the butter and milk mix plus 1 cup (125 g) of the flour and the baking powder. The mixture will be quite runny, but don’t worry.
- Pour into the tin and bake for about 35 minutes. The cake will be almost done but not quite. Meanwhile melt the remaining butter and then stir in the almonds and remaining sugar, flour and milk. Stir til well combined.
- Remove the cake form the oven and quickly spoon the topping over the cake. Be careful to spread it evenly, don’t let it all pool in the middle or the cake will sink.
- Return to the oven for a further 10-15 minutes or until the topping is golden and the cake is cooked through.