Almond Tea Cake

The No Sugar Recipe Book

Posted by Penguin

About

Serve this rich buttery cake with cream and raspberries
for a special occasion or as is for afternoon tea – or just
with cream . . .

Share

You Will Need (10 things)

  • 225 g Unsalted Butter , chopped and softened
  • 135 g Dextrose , plus extra for dusting
  • 1 tsp Vanilla Essence , or to taste
  • 2 tbsp Finely grated Lemon Zest
  • 3 Eggs
  • 150 g Self-Raising Flour , sifted
  • 1 tsp Baking Powder , sifted
  • 200 g Ground Almonds
  • 125 ml Milk
  • Whipped Cream , to serve

Steps (3 steps, 45 minutes)

  1. 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).

  2. 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.

  3. 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.