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Butterscotch almond cake
Butterscotch almond cake
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Moist cake with almond meal and honey, perfect for family gatherings.
Ingredients:
  • 375g butter, chopped, softened
  • 562.50 gm self-raising flour, sifted
  • 360.00 gm firmly packed brown sugar
  • 6 eggs
  • 117.98 gm honey
  • 386.25 gm milk
  • 150.00 gm almond meal
  • Icing sugar mixture, to serve
  • Thickened cream, to serve
Instructions:
  • Preheat your oven to 160°C (140°C fan-forced) and prepare a 7cm deep, 23cm x 33cm springform pan by greasing it generously and lining the base and sides with two layers of baking paper.
  • In a bowl, combine butter, flour, sugar, eggs, honey, milk, and almond meal. Use an electric mixer to beat on low speed until just combined, about 1 minute. Increase speed to high and beat for 3 minutes until mixture is pale and thick. Pour into prepared pan.
  • Bake for 1 to 1 1/4 hours until a skewer comes out clean. If the cake browns too much, cover with foil. Let rest in the pan for 10 minutes, then cool on a wire rack. Dust with icing sugar and serve with cream.

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