Buttered Almond Cake

By Evie* on July 11, 2001

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    1. 125 g butter
    2. 1 cup sugar
    3. 2 eggs
    4. 3/4 cup milk
    5. 2 cups flour
    6. 4 teaspoons baking powder


    1. 50 g butter
    2. 1/4 cup sugar
    3. 1 (70 g) packets sliced almonds
    4. 2 tablespoons milk


  1. This recipe uses a loose-bottom cake tin.
  2. If you dont have one, Fold two long pieces of baking paper and cross them over the base of the cake tin at right angles.
  3. Then lift cake out when it is cooked.
  4. Place butter and sugar in a saucepan large enough to mix all the ingredients and heat until butter melts.
  5. Remove from heat.
  6. Beat eggs and milk together.
  7. Add to saucepan with sifted flour and baking powder.
  8. Mix with a wooden spoon until combined.
  9. Pour mixture into a baking paper-lined 20cm round loose-bottom cake tin.
  10. Bake at 180C degrees for 40 minutes.
  11. Spread topping over and cook a further 10-15 minutes or until the cake is cooked.
  12. Leave in tin for 10 minutes before lifting out.
  13. ------------Topping-------------(?.
  14. Place butter, sugar and almonds in a saucepan.
  15. Heat, stirring until the sugar melts.
  16. Add milk.
  17. Bring to the boil and boil for 5 minutes.