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
  1. 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. 
  2. 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. 
  3. 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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