The beauty of Google is that you can just type in "recipes with almond meal", and you get a bunch of recipes. I had a look at a few and the decided on this one, mainly because I had everything I needed in the house already and it looked incredibly simple. My favourite recipes involve throwing everything into one bowl, giving it a mix, and then whacking it into a greased tin - this is the recipe for that!
Double bonus? It makes your house smell amazing!
I pinched the recipe from Happy Home Baking, and they pinched it from Easy Cake by Linda Collister. Happy Home Baking tweaked the original recipe a bit, and I tweaked it again so I could get rid of the remnants of a bag of cinnamon/vanilla sugar. I guess that's how recipes evolve ...
Let's cook! As usual, my comments in italics.
French Almond Cake
- 110g unsalted butter left to soften (I always use salted butter because I prefer it)
- 150g caster sugar
- 3 large eggs, lightly beaten (I forgot to beat mine)
- 90 ground almonds (almond powder/almond meal)
- 40g self raising flour (or 40g plain flour + half a teaspoon of baking powder + pinch of salt)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon flaked almonds for sprinkling (I didn't measure mine, I just sprinkled until I liked the look of it)
- Icing sugar for dusting (I sprinkled on a mix of cinnamon/vanilla sugar that I found in the pantry BEFORE I put it into the oven)
- Pre-heat oven to 180c.
- Grease and flour the sides of 20cm pan, line base with parchment paper (I only greased with that melty butter stuff you use for frying, and I didn't flour or line with parchment paper. I also used a loaf pan instead of a 20cm pan.)
- Place butter, sugar, eggs, almond powder, flour, milk, vanilla extract in a bowl and beat with mixer or whisk.
- When light and fluffy, spoon into prepared pan and spread batter evenly.
- Sprinkle flaked almonds over the top (this is where I sprinkled the mix of sugars as well)
- Bake at 180c for 30-35 minutes, or until the sponge springs back when pressed (I inserted a knife to see if it came out clean). NOTE - cover top with foil about 15 minutes into the baking to prevent the top from over-browning.
- Run a thin bladed knife around the sides of the pan to loosen the cake, then turn out onto a wire rack and let cool. Dust with icing sugar before serving. I'd already sprinkled with the sugar mix before baking, so I didn't dust with anymore sugar.