Almond cake:
Ingredients for cake
Butter 6 ounce
Sugar 5 ounce
Eggs 3
Khoya ½ cup
Golden syrup 2 tbsp
Almonds essence ¼ tsp
Flour 4 ounce
Baking powder 1 ½ tsp
Almonds ground 2 ounce
Ingredients for
Golden syrup 2 tbsp
Almonds essence ¼ tsp
Flour 4 ounce
Baking powder 1 ½ tsp
Almonds ground 2 ounce
Ingredients for
base
Almonds 50 gm whole slit from centre
Almonds 100 gm coarsely ground
Butter 2 ounce to grease the cake tin
Almonds 50 gm whole slit from centre
Almonds 100 gm coarsely ground
Butter 2 ounce to grease the cake tin
Method
1. Grease your 9 inch cake tin with 2 ounce butter very well on the sides and base.
2. Sprinkle the almonds well to coat the sides and bottom, arrange the whole slit almonds on base.
Method for cake
1. Beat butter and sugar well, add in 1 egg at a time, beat well add the second egg alternating with sieved flour, baking flour and almond mixture.
2. Add in essence and Khoya. Lastly add the 3rd egg and beat well, fold in the remaining sieved flour, baking powder and almonds mixture.
3. Pour In a tin mould and bake at 180 degree C for 40 minutes.
4. Remove from the oven .Allow to cool and invert the cake.
1. Grease your 9 inch cake tin with 2 ounce butter very well on the sides and base.
2. Sprinkle the almonds well to coat the sides and bottom, arrange the whole slit almonds on base.
Method for cake
1. Beat butter and sugar well, add in 1 egg at a time, beat well add the second egg alternating with sieved flour, baking flour and almond mixture.
2. Add in essence and Khoya. Lastly add the 3rd egg and beat well, fold in the remaining sieved flour, baking powder and almonds mixture.
3. Pour In a tin mould and bake at 180 degree C for 40 minutes.
4. Remove from the oven .Allow to cool and invert the cake.
