When I saw this French Almond Cake from Happy Home Baking blog, I immediately know that I am going to bake this cake. Simply because I have a pack of ground almond at home for me to clear stock, the look of the cake and also how HHB has described it that made me wanna eat the cake :).
This cake is easy, just dump everything in the mixing bowl and whisk with electric mixer. But, such an easy recipe I am still not able to achieve perfect!!!
Firstly, look at the center of the cake, there was an area that look so wet and uncook. Was it I overmix again?
Next, even HHB has stated to cover the cake with foil after baking for 15-20 mins but I totally forget about it until I saw the charred top when I was checking the doneness of the cake :(. I scraped away the black top and covered generously with icing sugar but still can't hide the flaws.
Recipe from HHB that she has adapted from Easy Cakes by Linda Collister
Ingredients : (makes one 8" cake but I still 7" cake pan)
110g unsalted butter, cut into small cubes and leave to soften
150g caster sugar (I cut down to 120g)
3 large eggs, lightly beaten
90g ground almonds (almond powder)
40g self-raising flour**
1 tablespoon milk
1 teaspoon pure vanilla extract (optional)
1 tablespoon flaked almonds for sprinkling (I omit it since dun have at home)
some icing sugar for dusting
** if you do not have self-raising flour, substitute with:
40g plain flour, 1/2 teaspoon baking powder and a pinch of salt
1. Pre-heat oven at 180degC. Grease (with butter) and flour the sides of a 7" or 8" cake pan, line the base with parchment paper, set aside.
2. Place butter, sugar and eggs in a mixing bowl, add almond powder, flour, milk, vanilla extract (optional) then beat with an electric mixer or whisk. When quite light and fluffy, spoon into the prepared pan and spread the batter evenly. Sprinkle the flaked almonds over the top.
3. Bake at 180degC for 30-35mins, or until the sponge just springs back when pressed (mine took 40mins), or a skewer inserted into the centre comes out clean. (Important Note: Cover the top with foil about 15-20mins into baking to prevent the top from over browning.)
4. Run a thin bladed knife around the sides of the pan to loosen the cake, then turn out onto a wire rack and let cool. Dust with icing sugar before serving.