Sicilian Almond Cake
Oven Time : 30-40 mins
What you need:
- 75g/3 oz Odlums Self Raising Flour
- 75g/3 oz Butter
- 150g/5 oz Shamrock Golden Caster Sugar
- Grated Rind of 1 Lemon
- 2 Eggs
- 100g packet Shamrock Ground Almonds
- 1 teaspoon Goodall's Almond Essence
For Decoration
- 25g/1 oz Icing Sugar
- 25g/1 oz Shamrock Flaked Almonds, toasted
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line an 18-20cm/7-8" sandwich tin.
- Beat butter, sugar and lemon rind until light and fluffy. Gradually whisk in the eggs.
- Gently stir in alternate spoonfuls of flour and ground almonds, then stir in the almond essence.
- Transfer to prepared tin and spread evenly. Bake for about 30-40 minutes until risen and golden brown or until a skewer inserted into the centre comes out clean.
- Leave to settle in the tin for 5 minutes, then turn onto a wire tray to cool.
- Dust top of the cake with icing sugar and scatter the toasted almonds over.
Bake with the Best
What you need:
- 75g/3 oz Odlums Self Raising Flour
- 75g/3 oz Butter
- 150g/5 oz Shamrock Golden Caster Sugar
- Grated Rind of 1 Lemon
- 2 Eggs
- 100g packet Shamrock Ground Almonds
- 1 teaspoon Goodall's Almond Essence
For Decoration
- 25g/1 oz Icing Sugar
- 25g/1 oz Shamrock Flaked Almonds, toasted
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line an 18-20cm/7-8" sandwich tin.
- Beat butter, sugar and lemon rind until light and fluffy. Gradually whisk in the eggs.
- Gently stir in alternate spoonfuls of flour and ground almonds, then stir in the almond essence.
- Transfer to prepared tin and spread evenly. Bake for about 30-40 minutes until risen and golden brown or until a skewer inserted into the centre comes out clean.
- Leave to settle in the tin for 5 minutes, then turn onto a wire tray to cool.
- Dust top of the cake with icing sugar and scatter the toasted almonds over.
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