almond cake

locorcoran

I don’t know about you but the first thing I do when I get home after being away is to make a cake. Something about switching the oven on and reaching for the mixing bowl just relaxes me. Restores order somehow in a way that the endless washing pile being tackled doesn’t.

There’s nothing better than a piece of this almond cake for afternoon tea to be washed down with a hot cuppa. Serve it warm straight from the oven with a generous dusting of icing sugar or with a dollop of natural yoghurt and some fresh berries.

I love this recipe as it’s made simply by throwing all ingredients into a large mixing bowl and combining together by hand; no stand mixer or hand beaters are needed here. It’s elegant in it’s simplicity yet somehow seems to be quite chic, what with the addition of the almond meal and the yoghurt, I don’t know. I can’t really explain it. You just need to try it for yourself.

But with the cake made and the kettle on, I’ve got no excuse but to get back to that washing.

The perfect afternoon tea cake.
You don’t need a fancy stand mixer or hand beaters for this cake.
Combine well.
It makes a large cake. This is a 25cm square cake tin that I line with baking paper.
If only could smell this coming out of the oven.
Dust simply with icing sugar and dig right in.

almond cake

This is a terrific plain cake – one that my kids absolutely devour. I love that you don’t need to faff about with making icing and it’s made simply without needing to get the stand mixer out. It keeps really well for a couple of days in an airtight container.

125 grams of unsalted butter, melted in the microwave
1 3/4 cups of white sugar
3 x large eggs
1 x cup of natural yoghurt
1/2 cup of almond meal
1/3 cup of vegetable oil
2 x teaspoons of vanilla extract
1 x teaspoon of salt
1 1/2 teaspoons of baking powder
1/4 teaspoon of bi-carb soda
2 1/4 cups of plain flour
Icing sugar, for dusting the cooled cake

  • Grease and line a 25 cm square cake tin with baking paper and preheat the oven to 170℃ (mine is fan forced).
  • Simply add the melted butter, sugar, eggs, yoghurt, almond meal, vegetable oil, vanilla, salt, baking powder and bi-carb soda to a large mixing bowl and stir.
  • Add the flour and mix until all nicely combined.
  • Scrape out into the prepared cake tin and bake for 50 minutes or until a skewer comes out clean.
  • Cool in the tin for five minutes before transferring to a wire rack to cool.
  • Dust with icing sugar to serve.

If you make this cake, I’d love to know your thoughts. Feel free to comment here. xx

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