I needed a celebration cake, not a fancy one, since I did not have time and energy for that. A small, unadorned one would do if it has all the goodness of being freshly homemade. And the reason to eat cake? Well, I’m back to the world of work. Luckily it did not take me long to find myself a job as a private general practitioner [gp] but I do admit that it’s kinda hard to get started.
The plus side of working outside the hospital setting is to get to enjoy my long-sought independence. I am my own boss; I work towards a diagnosis all by myself and get to choose my line of management as I deem appropriate. Also, I now have time to indulge all those little pleasures I missed out during my time as a pre-reg and to celebrate the new-found freedom, I settled on this simple yet elegant almond butter cake, from The Australian Women’s Weekly, baked to golden perfection in my new hexagonal cake pan.
ALMOND BUTTER CAKE
Ingredients:
125g butter, softened
1/2 tsp almond extract
1/2 cup caster sugar
2 eggs, room temperature
1/2 cup self raising flour
1/4 cup plain flour
1/3 cup ground almonds
1/4 cup flaked almonds
Icing sugar, for dusting
Method:
- Preheat oven to 180 oC. Grease and flour a deep 15cm hexagonal baking tin.
- Beat butter, sugar and almond extract in a medium bowl until light and fluffy.
- Beat in eggs, one at a time. Fold in sifted flours and ground almonds in 2 batches.
- Spread mixture into tin and top with flaked almonds. Bake for 30 minutes.
- Reduce heat to 160 oC and bake for another 15 minutes until golden.
- Stand cake in tin for 5 minutes before turning over on a wire rack.
- Cool completely and dust with icing sugar. Makes 12 pieces.
2 comments
Comments feed for this article
December 28, 2012 at 6:34 am
Bindu
Bonjour Prerna. Merci pour cette recette! J’ai fait le gâteau hier et il était vraiment délicieux. Seule erreur: j’ai utilisé un moule trop grand (je n’avais pas de plus petit) et le gâteau était un peu mince. J’ai du réduire le temps de cuisson de moitié. Est-ce une bonne idée de doubler la quantité des ingrédients pour un plus gros cake? Peux tu aussi m’indiquer la mesure d’un cup en grammes? Je vais maintenant chercher des idées recettes pour le réveillon du Nouvel An sur ton blog que je trouve génial. J’en profites par ailleurs pour te souhaiter une gourmande et belle année 2013. Continues à nous régaler!
December 28, 2012 at 6:00 pm
prerrnamirchi
Thank you Bindu! You can double the amount of ingredients for a bigger cake but u’ll have to adjust the baking time acc to the thickness of your cake batter. As I have mentionned so many times, measurements in cups cannot convert into grams directly. One is measurement by volume and the other by weight. Please refer to sites like SmittenKitchen or Taste.Au.Com for conversion tables. Wish u a happy new year as wel 🙂