A super simple, moist and delicious almond cake. A perfect tea time treat.
You know those days when you fancy something sweet with your cup of tea but the cupboards are bare and you just can’t face a trip out to the shops.
Well I had one of those days yesterday.
“It looks like bread” and “it hardly has any icing on it” were just a few of the complaints.
Of course they couldn’t resist just a little nibble and that was all it took to convince them that it was delicious.
This almond cake is such a forgiving recipe and more often than not I have all the ingredients in my cupboard ready to go.
It is lovely and light and thanks to the Quark it is lower in fat than your average cake recipe.
Perfectly delicious for any tea time treat!
- 115g butter
- 115g caster sugar
- 2 large eggs
- ½ tsp almond extract
- 150ml quark (or plain yogurt)
- 170g self raising flour
- 50g ground almonds
- ½ tsp bicarbonate of soda
- 6 tblsps icing sugar
- 1 tblsp warm water
- 4 tsp flaked and toasted almonds
- Preheat the oven to 180°C (350°F, Gas 4).
- Grease and line a loaf tin (23cm x 12cm).
- Cream the butter and sugar together until pale and fluffy.
- Add the eggs, almond extract and quark and beat again until well combined.
- Add the flour, ground almonds and bicarbonate of soda to the wet mixture and beat together until just combined.
- Spoon the mixture into the loaf tin.
- Bake in the centre of the oven for 35 - 40 minutes.
- Remove loaf from tin and leave to cool on a wire rack.
- Sieve the icing sugar into a small bowl.
- Add the water and mix with a spoon until the correct consistency has been achieved.
- Spread the icing over the loaf with a palette knife.
- Sprinkle the flaked almonds over the top.
TIPS FOR SUCCESS
1. I use a fan assisted oven which I set to 160°C. All ovens vary so get to know your own oven and adjust the timings accordingly.
2. I have given the measurements for the loaf tin which I use. If you use a different size the cooking time will be different. Test your cake for doneness about 10 minutes before the stated time.
3. Use butter which is at room temperature so that it is easy to cream together with the sugar.
4. I have given the measurement for the almond extract which I use but every brand will be different. There is also a difference between almond extract and almond essence so my advice would be to add a few drops at a time and then taste. It is far easier to add more than to ruin the cake because you have added too much flavouring.
5. When adding the water to the icing sugar, do so in small increments to get just the right consistency. If the icing ends up too runny then add some more icing sugar to the mixture.
6. Add the nuts as soon as you have iced the cake so that they stick to the top of the cake.
7. This cake will start to dry out after about the second day so eat up quickly and enjoy 🙂
I am submitting this delicious recipe over to the lovely ladies at ….
and A Mummy Too’s Recipe of the Week link up