About
The No Sugar Recipe Book
Serve this rich buttery cake with cream and raspberries
for a special occasion or as is for afternoon tea – or just
with cream . . .
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Cheryl added Almond Tea Cake to Alice In Wonderland Tea Party
22 Oct 18:54
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Cheryl added Almond Tea Cake to Alice In Wonderland Tea Party
22 Oct 18:37
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San added Almond Tea Cake to Tea Party
01 May 17:33
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Alice N. added Almond Tea Cake to Cooking
25 Jul 21:28
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Emma H. added Almond Tea Cake to Steampunk Tea Party
17 Jul 16:20
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prusakcornell favorited Almond Tea Cake
15 Sep 02:27
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Meow enthusiast favorited Almond Tea Cake
14 Sep 04:19
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Lotusburger favorited Almond Tea Cake
10 Sep 00:17
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Birdie R. favorited Almond Tea Cake
09 Sep 23:52
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Mi.ezekatze favorited Almond Tea Cake
09 Sep 19:07
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Step 1
Preheat the oven to 170°C (150°C fan-assisted). Lightly grease
a 22cm round cake tin and line it with 2 layers of baking paper
(this helps to prevent the edges from burning). -
Step 2
Beat the butter, dextrose, vanilla and lemon zest with an
electric mixer until light and creamy. Add one egg at a time,
beating well after adding each one. Add the flour, baking
powder, ground almonds and milk and beat until well combined.
Spoon the batter into the prepared tin. -
Step 3
Bake the cake for 30–35 minutes or until cooked when tested
with a skewer. Leave to cool in the tin for 5 minutes, then turn out
onto a wire rack to cool completely. Dust with extra dextrose to
serve. Store in an airtight container in the fridge for up to 3 days.
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