Almond Teacake

Almond Teacake

This Almond Teacake is a delightful companion for your afternoon tea and this recipe was requested several times by friends. It is very moist and aromatic, and if you like almonds you will love this. I like to make two smaller cakes, because this allows me to keep one and bring the second one to a friends house, but if you are a larger crowd at home use the tube cake pan instead.

3 cups all purpose flour
2 cups sugar
2 tsp baking powder
1 tsp salt
2 Tbs ground almonds
7 eggs at room temperature
2 cups plain yogurt
1 tsp vanilla extract
1 1/2 tsp almond essence
1 cup sunflower or canola oil
3 Tbs sliced almonds

Grease and flour 2 loaf pans or 1 9’’ tube cake pan.

Preheat the oven to 180C/360F.

Make the batter: In a medium bowl sift together the flour, salt, baking powder and ground almonds. In a large bowl whisk together the eggs, sugar, yogurt, vanilla extract and almond essence. Gradually whisk the flower mixture into the the egg mixture. Don’t overheat the batter or your cake will feel dense and heavy. Then, fold in the oil with a spatula until the batter absorbed it completely.

Bake: Pout the batter into the pan(s) and sprinkle with the sliced almonds. Bake for 40-45 minutes if using the loaf pans and 50 – 60 minutes if using the tube cake pan. The cake is ready when a toothpick comes out almost clean.

Let cool slightly before removing it rom the pan.

Serve with tea.


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