This recipe is hands down one of the best I’ve made from the book so far (I know I’ve only made 11 out of 160 but this cake is so good that I feel confident enough to make that statement).

It’s really easy to make and absolutely delicious. Moist, tender, doesn’t even need any embellishments. Trust me and go make it now! Recipe below.

Before you begin, ensure that the butter is soft and the eggs are at room temperature.

Pre-heat the oven to 175°C.

Take a round baking tin, about 20 cm across, butter it lightly and line the bottom with baking paper.

Cream the butter and sugar together until very pale and light.

Beat in the eggs, one at a time. Add the almond and vanilla essences.

Sift the flour and baking powder and mix with the ground almonds.

Gently fold into the butter and sugar mixture, alternating with the milk. When all is thoroughly mixed, scoop into the baking tin.

Bake for 35–45 minutes, until a fork comes away clean when inserted into the middle of the cake. The cake will smell delicious and be golden-brown on top.

Serve as soon as cooled, on its own or with some dulce de leche, or keep in a covered container for several days.

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Almond Cake

From The Great New Zealand Baking Book, copyright © Lois Daish

Makes: 1 cake | Prep time: 15 mins | Cook time: 35 mins | Skill level: 1 (easy)

Ingredients

• 200 g butter, softened
• 200 g caster sugar
• 4 eggs, at room temperature
• ½ tsp almond essence
• ½ tsp vanilla essence
• 150 g plain flour
• ¾ tsp baking powder
• 100 g ground almonds (or almond meal)
• ¼ cup milk

Method

Before you begin, ensure that the butter is soft and the eggs are at room temperature. Pre-heat the oven to 175°C. Take a square or round baking tin, about 20 cm across, butter it lightly and line the bottom with baking paper.

Cream the butter and sugar together until very pale and light. Beat in the eggs, one at a time. Add the almond and vanilla essences.

Sift the flour and baking powder and mix with the ground almonds. Gently fold into the butter and sugar mixture, alternating with the milk. When all is thoroughly mixed, scoop into the baking tin. Bake for 35–45 minutes, until a fork comes away clean when inserted into the middle of the cake. The cake will smell delicious and be golden-brown on top.

Serve as soon as cooled, or keep in a covered container for several days.

Where to buy the book:

Bookreps New Zealand

Whitcoulls

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