This almond cake is a delicate tea-time cake featuring a triple dose of almond flavor. Almond essence and crushed almonds in the batter, and topped with crunchy roasted almonds on top.
4tablespoonscoarsely ground almondsI have a manual nuts mill which I use to coarsely grind the almonds - I like the crunchy texture in the mouth so I coarsely ground the almonds but can be processed more finely based on personal preference
¼teaspoonalmond essencecan be increased to ½ teaspoon if a stronger almond flavor is preferred
⅛teaspoonvanilla essence
½cupsliced almondsI prefer slicing them with the skin on, since it creates a better contrast with the white cake, but its easier to slice them if the almonds are blanched in hot water and skins removed
Instructions
Pre-heat oven to 200 C. Line baking pan with parchment paper and grease well with oil/butter.
Sift flour and baking powder together.
Beat sugar and oil together till mixed - about 2 minutes.
Add eggs one by one, beating well after each addition.
Add ground almonds, almond essence and vanilla essence and mix well.
Add flour and baking mixture and fold with a spatula or wooden spoon.
Pour into baking tray.
Sprinkle sliced almonds on top for garnish - they will get toasted in the oven and get crisp. If you prefer the almonds untoasted, then you can add them in the end after taking out the cake.
Bake at 200 C for 25 - 30 minutes till skewer comes out with moist crumbs. If recipe is doubled for 13x9 inch pan, then it needs to be baked for about 35 - 40 minutes.
Cool on a wire rack.
Notes
Enough for one 8 inch or 9 inch round pan; one loaf pan (8 ½ x 4 ½) Recipe can be doubled for one 13x9 rectangular baking pan (this is how I usually make it because its a family favourite)