This cake was my mother's recipe. It has become a favorite in our family - and will always make Peter happy.
(I made this one for Valentine's Day 2016! OK, a week late.) (Jane)
(I made this one for Valentine's Day 2016! OK, a week late.) (Jane)
Crunchy Almond Topped Cake
IngredientsCake
2 eggs 1 cup sugar 2 oz. melted butter 1 cup plain flour 2 teaspoons baking powder 1/2 cup of milk 
Topping
2 oz. melted butter 2 oz. sugar 3.5 oz. slivered almonds 2 tablespoons milk 1 tablespoon flour 
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Method1. Preheat oven to 350F. Prepare an 8 inch round cake pan (see instructions below).
2. Beat eggs, add sugar and beat more. Add melted butter (melt butter in microwave on medium power), fold in sifted flour and baking powder.
Add milk. Mixture will be a bit on the runny side. Pour into prepared pan.
3. Bake cake in oven for about 30 minutes. 4. While cake is cooking prepare topping by placing all ingredients in a microwave safe bowl. Start to cook for one minute, then stir, then for another 30 seconds to a minute, stirring and cooking until topping is bubbly but not over cooked. If mixture is too dry add a bit more milk or butter.
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4. Remove cake from oven and spoon topping on top. Use a spoon to cover the cake with topping as evenly as possible.
5. Cook for a further 10 - 15 minutes. Don't over cook.
This is my mother's recipe and she made it when I was growing up as special treat. It has been one of our favorite cake recipes over the years too. It's easy to make but the crunchy, toffee almond topping makes it something very special. It is a favorite request for birthdays!
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To Prepare Pan:
take a piece of greaseproof paper and put baking pan on top. Go around the outside with a pencil and cut out circle. |
Smear a dab of butter on to left over greaseproof paper and grease inside of pan.
Add in a tablespoon of flour and shake around. Put in the precut circle of greaseproof paper.) |
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