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Gold rush cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
"Indulge in the ultimate golden cake treasure hunt."
Ingredients:
  • 150g Vienna almonds*
  • 125g unsalted butter
  • 385g caster sugar
  • 40.40 gm thickened cream
  • 4.40 gm vanilla extract
  • 225g self-raising flour
  • 60ml milk
  • Icing sugar, to dust
  • Thick cream, to serve
  • Billy tea, to serve
Instructions:
  • Pulse the almonds in a food processor until finely ground - you should end up with around 1/2 cup after processing.
  • Preheat the oven to 180°C (356°F) without the fan. Grease and line the base of a 23cm (9 inch) springform cake pan.
  • With electric beaters, whip butter and 3/4 cup (165g) sugar until light. Mix in eggs one at a time, then stir in cream and vanilla. Gradually fold in sifted flour and salt, alternating with milk. Gently incorporate almonds. Bake for 30 minutes or until a skewer comes out clean. Allow to cool briefly in the pan before transferring to a rack to cool completely.
  • Prepare a tray by lining it with foil and lightly brushing it with vegetable oil. In a saucepan, combine the remaining cup (220g) of caster sugar and 1/4 cup (60ml) cold water. Stir over low heat until the sugar dissolves. Increase the heat to medium and cook without stirring until it turns light golden, gently brushing the sides of the pan with a damp pastry brush to prevent crystals from forming. Pour the mixture onto the tray. Allow it to harden for 10 minutes before breaking it into shards.
  • Sprinkle cake with powdered sugar, garnish with edible gold pieces, and enjoy with whipped cream and mugs of billy tea.

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