Re: Beautiful Cakes by GS’ers
For Almond cake I followed Fauzia’s Recipe.
Here it goes
1 ½ cups self-rising flour
1 ½ tsp. vanilla essence (I used a few drops because I find it quite strong in taste)
2 large eggs
½ cup milk (preferbly lukewarm)
¾ cup sugar
½ cup butter/margarine
½ cup almond slices/flakes, preferably with skin
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Grind the sugar to a powder and set aside.- Sift the flour twice, then mix the powdered almonds into it.
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Grease round pan and set aside. Preheat oven to 170 C.
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Beat the butter with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition.
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Now add a third of the flour and beat until combined, then add half the milk. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour and the vanilla essence. Beat just until everything is well combined.
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Pour into prepared pan and sprinkle the almond flakes all over the top, patting them down with your fingertips gently to help them stick. Bake for 25-30 minutes, or until a toothpick stuck in the center comes out clean.
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Remove from pan and let it cool completely before icing and slicing
For chocolate icing I used:
butter, icing sugar, cocoa powder, vanilla essence, some milk
Heat the butter until it melts, keep the heat on low. Sieve the icing sugar with the cocoa together, then add this into the melted butter. Stir together, then slowly add milk a teaspoon at a time. stir until you reach a smooth consistency. The icing will thicken as it cools so keep it a bit thinner.Add the vanilla and turn off the heat, immediately ice your cake and sprinkle crushed nuts.