This is the cake that I forgot to take a picture of in my last post, the almond cake that tasted great but was too greasy from all the butter. This time I reduced the amount of butter and allowed the batter to rest in the fridge before transferring it to the tin.
As soon as it came out of the oven, the tripolatas were all over it, I'm surprised that I was able to take the picture. They kept coming over to the book case (the only place were there is enough light), trying to pick out the almonds. In the end I gave each of them a few sprinkles of the almonds to tied tem over til dinner time.
After dinner, the cake came back out and I got three seals of approval. However, after eating it, tripolata#1 asked for biscuits and wasn't impressed to hear that I hadn't baked any.
This boy must think I have nothing else to do...Anyway, here's what you'll need for the loaf cake.
150g unsalted butter
140g golden castor sugar
3 large eggs
1.5 tsp almond extract
150g self raising flour
A handful of flaked almonds
1/2 - 1 tbsp of icing sugar
This is what you'll need to do...
1. Melt the butter in a pan taking care not to burn it.
3. Add the almond extract and then mix a little more.
4. Sift the flour into the sugar and egg mix, and carefully mix in until just incorporated.
5. Pour in the melted butter and carefully mix this in too.
6. Cover with cling film and place in the frigde for about 30 minutes.
7. When you're ready to bake, preheat the oven to 180°C/160°C Fan/350°F/gas 4. Line the loaf tin and pour in the batter.
|The base of the tin was lightly greased to keep the lining in place|
8. Sprinkle the almonds on top, then bake for about 35 minutes.
9. Once baked let the cake cool for a few minutes before removing from the tin. Once the cake has completely cooled, sift the icing sugar over it.