125 g butter, softened

3/4 cup caster sugar

2 eggs

1/4 teaspoon almond essence

1 1/2 cups Champion standard grade flour

2 teaspoons baking powder

70 g packet ground almonds 1 cup milk


1/2 cup Champion standard grade flour

2 tablespoons brown sugar

70 g packet sliced almonds

1/4 cup melted butter

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond essence. Sift together flour and baking powder. Fold into creamed mixture alternately with ground almonds and milk. Spoon into a greased 20-cm-round cake tin that has the base lined with baking paper. Scatter crumble topping over cake. To make the topping, combine all ingredients in a bowl. Mix well. Bake at 180 0C for 50—55 minutes or until a skewer inserted in the centre of the cake comes out clean. Leave cake in tin for 15 minutes before turning onto a wire rack.


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