6th July 2012 Helen 3Comment

If a cake could have super-powers, this one has the gift of looking (frankly) very ordinary but being really quite fabulous! Its a really simple and easy almond based cake that will honestly knock your socks off – as proven by my brother and his second slice just last weekend. Meet, Almond Fantasy Cake.

This is another great recipe from the lovely book by Lisa Faulkner – Recipes from My Mother from My Daughter. Her book is a really fantastic collection of recipes and anecdotes of family, friends and food and every single recipe I’ve tried so far has been a winner.

This is possibly my favourite though so make and enjoy!

Almond Fantasy Cake (6-8 servings)

Ingredients

175g (6oz) unsalted butter, softened plus some extra for greasing cake tin

150g (5oz) caster sugar

150g (5oz) self-raising flour, sifted

2 eggs

3 tablespoons milk

100g (3.5oz) ground almonds

1 tsp almond essence

1 can sliced peaches, with juice drained **

Icing sugar, for dusting

** The recipe in the book uses 400g (13oz) strawberries, hulled and halved or quartered; or same weight of raspberries; or a mixture. I keep meaning to try it this way but (due to my kids eating all the berries) I haven’t yet had fresh berries to hand so have just substituted peaches from the cupboard instead.

Instructions

1. Preheat oven to 160C (327F or gas mark 3). Grease a 23cm (9inch) loose-bottomed cake tin and line with greaseproof / silicone paper.

2.Cream the butter and sugar together with a mixer until light and fluffy.  Add the flour, eggs, milk, ground almonds, essence. Mix well.  Gently stir in the fruit – keeping a small amount back for decorating the top.

3. Pour the mixture into the tin.  Place the remaining fruit on the top, pressing it gently into the cake mixture.

4. Bake in the preheated oven for between 1 hr and 1hr 15 mins, until a skewer comes out clean. If it needs extra time allow perhaps 5 or 10 more minutes but do not allow it to overcook.

5. Remove from oven and allow to cool for a few minutes.  Turn out onto a wire rack to cool to about room temperature and dust with icing sugar to serve.  If you’re feeling extra moorish, this goes beautifully with custard or vanilla icecream.

I love the combination of peaches and almonds but really should try lock up the strawberries from the fruit monsters and try the ‘real’ way one of these days!

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