Lazy Almond Cake
This is a ‘well I really want cake but I refuse to go to the shop for anything’ kind of cake. And I don’t have any baking powder… I am always running out of something. What the heck, let’s give it a go!
It turns out it’s amazing what you can do with what is lying around in your cupboard. Phew! I don’t have to go outside… The result of this laziness is a dense, moist almond cake that works perfectly with tea and even better with coffee and a book. Tah dah!
8oz Self Rising Flour
1/2 teaspoon Baking Soda
8oz Caster Sugar
8oz Salted Butter (softened)
1/2 teaspoon Almond Extract
1/4 cup Buttermilk (I never have this in the fridge as it’s so darn hard to find in London so I add just a half teaspoon of white vinegar to the milk and stir)
Preheat oven to 180°c
Grease and flour one 9 inch cake tin (make sure it’s a deep cake tin if you are using baking powder in the recipe) and place a baking paper disk at the bottom of each tin. Make sure to use baking paper- this cake will stick to the bottom if you don’t.
Sift flour, baking soda into a bowl and put to the side.
Lightly beat together buttermilk, eggs and almond extract in a jug and put to the side.
With a hand mixer or a stand mixer, beat softened butter into sugar in a large bowl until pale, light and fluffy.
Beat in the wet mixture and the flour alternatively in three additions, on a low setting to avoid a dust storm, then on high until it all comes together.
Once all ingredients are in the bowl, beat mixture on medium high speed for about a minute until fluffy. You should see a peak when you lift the beater off the surface.
Spread into cake pan and bake for 45 minutes to 1 hour until a toothpick inserted into the center comes out clean.
Serve with tea or coffee and a book.[SHARE]