Jewish Almond Cake

This is a real favourite of mine.  It can be served simply with a sprinkling of caster sugar, or with a fruit coulis.  It is a very traditional cake and will be found throughout Eastern Europe, particularly in former parts of the Austro-Hungarian empire.  I love making this cake because it is really simple.  It really is a case of throwing everything in one big bowl and stirring, though not too aggressively.  If you want, you can freeze the cake for up to one month, but I think it is best eaten fresh.  It will keep in an air-tight container for three to five days.

Ingredients:

125g butter

150g caster sugar

2 drops of almond extract

1 drop of vanilla extract

3 eggs

75g ground almonds

40g plain flour

Instructions:

Grease 7-inch (17.5cm) tin

Cover base with greaseproof paper or silicone

Preheat oven to 180ºC (Gas Mark 4)

Cream together butter and sugar

Butter & sugar

Add almond and vanilla extract

Add eggs one at a time, each with a third of the ground almonds

Eggs & ground almonds

Beat until fluffy

Sift flour and fold in

Flour

Mixture in tin

Put in over for 45-50 minutes, or until a skewer inserted in the centre comes out clean

Out of oven

To prevent top of cake from burning, it may be necessary to cover with foil halfway through cooking

Cool and sprinkle with caster sugar if desired

Serve small portions as it is very rich!

Serve small portions as it is very rich!

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.