Almond Tea Cake

The No Sugar Recipe Book

https://www.cutoutandkeep.net/projects/almond-tea-cake • Posted by Penguin

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

You will need

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

Project Budget

Time

Difficulty

Description

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

Instructions

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. 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. 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.