About this recipe:This cake came about from an inspired moment when craving almonds. It's absolutely divine and has become an often requested recipe. One warning however, whenever I cook this cake it seems to disappear very quickly so make sure you get a slice. I've said the recipe serves 8 but it serves 6-8 depending on how much cake one likes at any sitting!
a good sprinkling of poppy seeds (1-2 tablespoons)
1 tablespoon water
2 tablespoons demerara sugar
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 170 C / Gas 3. Grease an 18cm round cake tin, or a 27x10cm loaf tin with butter, or line with parchment.
Like any classic cake, cream the butter and the sugars together till light and fluffy. Beat in the eggs one by one. Add in the almond extract.
Sift in the flour and baking powder and gently fold into the mixture with the ground almonds and poppy seeds and water. I usually add about 2 tablespoons of poppy seeds however use your personal discretion.
Turn into prepared tin. Sprinkle over the cake some flaked almonds and the demerara sugar for a lovely crunch on the top surface of the cake.
Bake in a 170 C / Gas 3 oven for 25 minutes, checking after 20 if your oven is vicious.
Oh dear! This went terribly wrong, ended up like a huge macaroon with a gooey centre. Kind of ok as a gooey pud with ice cream, but way too sweet for me. The problem could have been that I had not got any eggs, so used oil and extra baking powder as an alternative. But I have done this with plently of other cakes without problem. Shame as I was really looking forward to it!! - 13 Oct 2012