CARAMEL ALMOND CAKE
An impressive and unusual cake with a caramel almond topping - great for afternoon tea (or morning coffee)
Provided by Rachel Ivy
Time 1h
Yield Serves 12
Number Of Ingredients 10
Steps:
- Cream the margerine and sugar, beat in the eggs, and fold in the four, and baking powder.
- Spoon into a large tin lined with silicon baking sheet (not greaseproof paper or the topping will stick) or directly into a silicone tin - I use a 9" silicone tin
- Bake in preheated oven at 170 C fan/ 190 C/ gas 5 for 20 minutes, meanwhile make topping:
- Place all the topping ingredients except almonds in a saucepan over a low heat till till melted. Once all melted, add almonds
- Remove cake from oven (it should look cooked) and pour topping mixture over, and return to the oven for a further 20 minutes
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