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Caramel Almond Cake
Serves 12
Easy
Total time:
An impressive and unusual cake with a caramel almond topping - great for afternoon tea (or morning coffee)
Skip to ingredients
For the cake:
- 100 g butter or margarine
- 120 g caster sugar
- 2 eggs
- 150 g plain flour
- 1 tsp baking powder
For the topping:
- 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)
Method
step 1
Cream the margerine and sugar, beat in the eggs, and fold in the four, and baking powder.step 2
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 tinstep 3
Bake in preheated oven at 170 C fan/ 190 C/ gas 5 for 20 minutes, meanwhile make topping:step 4
Place all the topping ingredients except almonds in a saucepan over a low heat till till melted. Once all melted, add almondsstep 5
Remove cake from oven (it should look cooked) and pour topping mixture over, and return to the oven for a further 20 minutes
