About this recipe:The method for making this almond loaf cake is similar to that used to make madeleines. It was actually when attempting to make madeleines that I came up with this recipe. My boys love it and one cake never lasts more than a day.
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Method Prep:20min › Ready in:20min
Melt the butter, taking care not to burn it. Once melted set to one side.
As the butter is cooling, put the sugar and eggs into a bowl or free standing mixer and mix for about 5 minutes. Add the almond extract and then mix a little more.
Sift the flour into the sugar and egg mix and carefully mix until just incorporated. Cover with cling film and place in the fridge for at least 30 minutes.
When you're ready to bake, preheat the oven to 180 C / 160 C fan / Gas 4. Line a loaf tin and pour in the cake mixture.
Sprinkle the almonds on top and bake for about 35 minutes, or till a skewer inserted in the centre comes out clean.
Once baked, leave the cake in the tin for a couple of minutes before removing to a wire rack. Once cooled completely, sift the icing sugar over it.
Eat and enjoy.
Plain flour can also be used but the egg and sugar will have to be mixed for a lot longer, until it is thick, in order to add as much air as possible to the mix. The tin was lightly greased to keep the lining in place.