Almond Cake is a modern Irish recipe for a classic tea-time sponge cake incorporating ground almonds in the batter. The full recipe is presented here and I hope you enjoy this classic Irish version of: Almond Cake.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
180g butter
180g caster sugar
3 large eggs, beaten
150g plain flour
1/2 tsp baking powder
90g ground almonds
a few drops of almond essence
Method:
Cream together the butter and sugar until pale and fluffy, then add the eggs, one at a time, beating thoroughly to combine after each addition.
In a separate bowl sift together the flour and baking powder then fold into the creamed mixture along with the ground almonds and almond essence. Mix the ingredients together to a soft dropping consistency.
Turn the batter into a shallow, oblong, baking tin lined with buttered greaseproof (waxed) paper. Transfer to an oven pre-heated to 200°C (Gas Mark 6) and bake for about 20 minutes or until the top is golden brown and a skewer inserted into the centre of the cake emerges cleanly.
Turn out onto a wire rack, allow to cool and cut into fingers before serving.
This cake is often iced with glacé icing and decorated with flaked almonds before serving.
