Prep 20 mins
Cook 1 hr
A favourite that I have made time and time again over the past 20 years. This is a Margaret Fulton recipe. A rich cake with a golden crust of butter-fried almonds.
- 200 g butter
- 1⁄3 cup whole blanched almond
- 3⁄4 cup icing sugar, sifted
- 3⁄4 cup caster sugar
- 3 eggs, separated
- 3⁄4 teaspoon vanilla essence
- 1⁄4 teaspoon almond essence
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 pinch salt
- 3⁄4 cup milk
- icing sugar, to finish
- Set the oven at moderate (180C/350F).
- Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
- Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
- Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
- Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
- Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.
Excellent recipe. Well written. This cake turned out so delicious. My family thought it came from a bakery. I didn't have caster sugar so I ground the granulated sugar in the Blendtec. I cooked it at 350 degrees for 1 hour and 8 minutes. I used almond slices and completely lined the pan on the generous amounts of butter. Setting the pan in the fridge made the difference. Thanks for this recipe.
My mum says this is the best cake I've made off Recipezaar until now...and I have to say she's proably right! I did make a few changes though : I didn't have whole blanched almonds so I scattered slivered almonds in the bottom of the tin; I also substituted some of the sugar for vanilla sugar as I didn't have any essence. Thanks for posting the recipe : I'll definitely be making it again!