CARAMEL ALMOND CAKE

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Caramel Almond Cake image

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

100 g butter or margarine
120 g caster sugar
2 eggs
150 g plain flour
1 tsp baking powder
100 - 150 g flaked almonds
100 g butter or margarine
150 g sugar
2 tbsp flour (approx 30 g)
4 tbsp single cream or milk (60ml)

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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