Prep Time: 15 mins
Total Time: 1 hrs 25 mins
Yield: 10-12 pieces
About This Recipe
“Tastes and looks great…another magazine ‘find'”
1 (70g) packets sliced almonds
This recipe uses a loose-bottom cake tin.
If you dont have one, Fold two long pieces of baking paper and cross them over the base of the cake tin at right angles.
Then lift cake out when it is cooked.
Place butter and sugar in a saucepan large enough to mix all the ingredients and heat until butter melts.
Remove from heat.
Beat eggs and milk together.
Add to saucepan with sifted flour and baking powder.
Mix with a wooden spoon until combined.
Pour mixture into a baking paper-lined 20cm round loose-bottom cake tin.
Bake at 180C degrees for 40 minutes.
Spread topping over and cook a further 10-15 minutes or until the cake is cooked.
Leave in tin for 10 minutes before lifting out.
Place butter, sugar and almonds in a saucepan.
Heat, stirring until the sugar melts.
Bring to the boil and boil for 5 minutes.
“Very nice cake, and easy to make as well. My husband liked it and asked for another slice! I baked it in a 9×9 pan and got 16 servings .. Thanks for sharing!”