Recipe Scene: Rich Almond Cake

This recipe is from Belinda Jeffery’s Tried and True recipe book. It is one of my absolute favourite cakes to eat – the page is covered with splatters, a testament to how many times I’ve cooked it. The decoration on the top makes it look so fancy some people think the cake is shop bought. But it’s not – it’s easy to make at home and only has 7 ingredients. It does contain rather a lot of egg yolks, but freeze the whites and use them to make the rich chocolate meringue cake recipe that will be posted shortly. The only alteration I’ve made to the recipe is that I leave out the ¾ teaspoon almond essence as I don’t like almond essence, but do feel free to include it if you wish.

 

Ingredients

50 grams plain flour

200 grams almond meal

190 grams caster sugar

7 egg yolks

1 ½ teaspoons vanilla essence

200 grams butter, cut into chunks

 

Method

  1. Preheat the oven to 190 degrees C, and grease a loose-bottomed flan tin.
  2. Place the flour, almond meal and sugar in a food processor and whiz til mixed. Place 6 of the egg yolks in a bowl and whisk lightly with the vanilla and Almond essence (if using). With the motor running, slowly pour this mix into the food processor. When the ingredients come together to form a paste turn the processor off.
  3. Add the butter and mix again. As soon as the ingredients are well combined stop mixing, and spread the batter into the cake tin, spreading as evenly as possible and making sure the top is quite smooth.
  4. Chill for 5-10 minutes or until the top is slightly firm. Whisk the remaining egg and brush evenly onto the top of the cake. Return to the fridge for another few minutes to allow the egg to set slightly.
  5. Remove the cake form the fridge and use a fork to make long squiggles on the top, cleaning the fork tines after each line sot the lines stay sharp.
  6. Put the tin on a tray and cook for 12 minutes. Reduce the heat til 160 degrees C and cook for another 25-30 minutes or until its slightly puffed and is just set in the middle. The egg will turn a lovely golden brown.
  7. Remove form the oven, allow to cool then remove form tin. If you like you can dust the top with icing sugar, but I prefer to serve it as it is.

 

About Kate Delbridge 114 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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