Toffee Almond Cake
Serves 8
Light and moist, this sticky toffee almond cake is our favourite cake. (I know I say that about everything I bake, but its true! Serve cut into wedges with some additional toffee sauce and whipped cream on top. Yum!
240g butter softened (1 cup)
95g golden caster sugar (1/2 cup)
120ml toffee sauce (1/2 cup)
3 large free range eggs
140g plain flour (1 cup)
85g ground almonds (1 cup, almond meal/flour)
2 tsp baking powder
1/4 tsp fine sea salt
4 TBS flaked almonds
You will also need:
120ml toffee sauce, gently warmed (1/2 cup)
Flaked sea salt to garnish, optional (few pinches)
Whipped Cream
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and line a 9 inch round cake tin with baking paper. Set aside.
Whisk together the flour, ground almonds, baking powder and sea salt. Set aside.
Cream together the butter and caster sugar until light and fluffy. Beat in the toffee sauce and then the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, beat in a couple of TBS of the flour mixture each time. Stir in the flour mixture in thirds, mixing in well after each addition. Spread into the prepared baking tin. Sprinkle the flaked almonds over top.
Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Gently heat the remaining toffee sauce. Using a toothpick, carefully poke holes all over the top of the hot cake. Spoon the warm toffee sauce over the cake to cover, allowing it to soak in as you go. Lift out onto a wire rack and cool completely before cutting into wedges to serve.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/05/toffee-almond-cake.html
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