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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe is from a very old Australian Woman's Weekly circa 1970's and one of the first recipes I made and collected. You can cheat and use a cake mix, use a butter cake. Ingredients:
3 eggs |
150 g caster sugar |
400 g flour |
1 1/2 teaspoons baking powder |
100 ml milk |
125 g butter, unsalted & melted |
1 teaspoon vanilla bean paste |
1/8 teaspoon salt |
80 g butter, unsalted |
125 g almonds, slivered |
125 g sugar |
4 tablespoons cream |
1 tablespoon flour |
Directions:
1. Heat oven to 200°C.
2. Either butter a 22cm springform tin or line with baking paper.
3. Beat eggs until frothy then add the sugar and beat until thick and a pale yellow.
4. Shift flour, baking powder and salt, then add to egg mixture and fold together.
5. Add the milk and melted butter. Pour into the prepared cake tin making sure you flatten the top, bake for 20 minutes.
6. While the cake is baking make the topping by placing all the ingredients into a pot and bring to the boil.
7. Remove the cake from the oven - it won't be completely cooked - and spread over the topping.
8. Bake a further 10-15 mins or until the top is nice a browned.
9. The cake won't rise a lot but be rather flat.
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