vanilla almond cake with mint
- 6 eggs
- 1½ cups (330g) caster (superfine) sugar
- 1 tablespoon vanilla extract
- 225g unsalted butter, melted
- 1½ cups (225g) self-raising (self-rising) flour, sifted
- 1½ cups (180g) almond meal (ground almonds)
- ¾ cup (180ml) single (pouring) cream
- ¼ cup (60g) sour cream
- 2 tablespoons icing (confectioner’s) sugar, sifted, plus extra for dusting
- ⅓ cup mint leaves, to serve
- Preheat oven to 160°C (325°F). Line a deep 20cm round cake tin with non-stick baking paper. Place the eggs, caster sugar, vanilla, butter, flour and almond meal in a large bowl and whisk until smooth. Pour the mixture into the tin and bake for 1 hour – 1 hour 10 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- Place the single cream, sour cream and icing sugar in the bowl of an electric mixer and whisk on high speed until soft peaks form.
- Using a large serrated knife, evenly trim and discard the top of the cake. Cut the cake in half horizontally. Place the top-half of the cake on a cake stand or plate and spread with the cream mixture. Top with the remaining cake+. Arrange the mint leaves on the cake and dust with extra icing sugar to serve. Serves 8–10
+ For best presentation, use the base of the cake as the top. This will ensure the surface is smooth, even and golden.
Photography: Ben Dearnley
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