Cake & Cookie Recipes > Almond Cake
Starter - Jerusalem Artichoke Soup
Main Course - Roast Duck in a Port and Citrus Sauce
Dessert - Almond Cake
6oz butter
8oz caster sugar
4 large eggs
4oz ground almonds
3oz plain flour, sifted
a few drops of almond essence
glace cherries, washed and dried to decorate
1oz butter
1 egg yolk
2oz icing sugar
(see measure conversions for more information)
- Beat 1 egg followed by 2 teaspoons of ground almonds into the creamed mixture.
- Repeat until all the eggs have been beaten in.
- Fold in the flour.
- Fold in the remaining ground almonds and almond essence.
- Pour the mixture into a greased, lined 8 inch tin.
- Bake for about 1 hour 15 minutes at 180 degrees C.
- Remove the cake from the oven.
- Remove the cake from the tin and cool on a wire rack.
- To make the frosting put the chocolate and butter in a heat proof basin over a pan of simmering water.
- Melt the chocolate and butter together.
- Remove from the heat and beat the mixture with a wooden spoon.
- Beat in the egg yolk and the icing sugar.
- Keep beating and the frosting will thicken and become very glossy.
- Spread the frosting on top of the cake.
- Decorate with cherries.
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Comment Script
This recipe is part of the December 2008 Recipes Menu
Starter - Jerusalem Artichoke Soup
Main Course - Roast Duck in a Port and Citrus Sauce
Dessert - Almond Cake
How to make almond cake:
Ground almonds lend a wonderfully moist texture to this cake. The glossy chocolate frosting adds a true touch of luxury.
Ingredients
8oz caster sugar
4 large eggs
4oz ground almonds
3oz plain flour, sifted
a few drops of almond essence
glace cherries, washed and dried to decorate
for the frosting:
2oz plain chocolate, broken up1oz butter
1 egg yolk
2oz icing sugar
(see measure conversions for more information)
Method
- Cream the butter and caster sugar together until pale and fluffy.- Beat 1 egg followed by 2 teaspoons of ground almonds into the creamed mixture.
- Repeat until all the eggs have been beaten in.
- Fold in the flour.
- Fold in the remaining ground almonds and almond essence.
- Pour the mixture into a greased, lined 8 inch tin.
- Bake for about 1 hour 15 minutes at 180 degrees C.
- Remove the cake from the oven.
- Remove the cake from the tin and cool on a wire rack.
- To make the frosting put the chocolate and butter in a heat proof basin over a pan of simmering water.
- Melt the chocolate and butter together.
- Remove from the heat and beat the mixture with a wooden spoon.
- Beat in the egg yolk and the icing sugar.
- Keep beating and the frosting will thicken and become very glossy.
- Spread the frosting on top of the cake.
- Decorate with cherries.
Quidco - Where Savvy Shoppers Save Money!
If you have a question or comment relevant to this page, then please post it below.
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