INGREDIENTS:

• 125 g butter
• 2/3 cup caster sugar
• 2 drops almond essence
• 3 eggs, lightly beaten
• 90 g ground almond
• 1/2 cup plain flour
• whole almonds for decoration

INSTRUCTIONS:

1. Preheat oven to moderate 180°C. Brush a deep 17 cm round sandwich tin with melted butter or oil. Line base with baking paper. Using electric beaters, beat butter, sugar and essence in small mixing bowl until light and creamy.

2. Add one third of eggs, together with one third of ground almonds; repeat with remaining eggs and almonds.

3. Using metal spoon, fold in sifted flour; stir until ingredients are combined and the mixture is smooth.

4.Spoon mixture into prepared tin; smooth surface, decorate with ahnuuds. Bake for 45 minutes or until skewer comes out clean when inserted into centre of cake. Leave cuke in tin for 10 minutes; turn onto a wire rack to cool. Dust with caster sugar or icing sugar to serve.

Storage time -Cake will keep for three days in airtight container or two months in freezer.

Download Printable Classic Almond Cake Recipe (PDF)

https://drive.google.com/open?id=188XPSS4WMHieckpahNicJABUh7k2NKJ8