I love cakes that are moist and dense and rich, cakes that you can chew. So I love cakes using almond meal. This cake isn’t too heavy or fudgelike, but it has a wonderful texture that you can enjoy with the flavour. The almond flavour may be a bit strong for many kids, so I think of this as an adults cake. The brandy flavour is subtle so you can skewer the cake when it comes out of the oven and pour more brandy over the top – it can easily take another 1/4 cup without getting soggy.
- 250 g butter, at room temperature
- 1 t almond essence
- 1 c raw caster sugar
- 4 eggs
- 1 1/2 c self raising flour
- 2 c almond meal
- 1/2 c brandy
Line a 23cm springform pan with baking paper. Preheat oven to 160C.
Using a large mixing bowl, beat butter, essence, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flours over butter mixutre and beat in. Add almond meal and brandy, and stir until well mixed.
Spoon cake into prepared pan, and smooth top with a wet spoon or spatula. Bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Stand pan on rack to cool before turning out.
- 200 g butter at room temperature
- 3 c icing sugar, sifted
- 1 t vanilla
- 1/4 c milk, or enough to acheive the desired consistency
Beat butter, icing sugar and vanilla together, gradually adding milk until the icing reaches the desired texture.
Serve the iced cake with a generous helping of fresh berries. Generously serves 12.
Adapted from Better Homes and Gardens, December 2009, p44.