Saturday, February 14, 2009

Cinnamon Almond Cake

I often think of Australian Women's Weekly cookbooks as the gold standard - who else can boast triple-tested recipes? We spent the afternoon listening to a new ceedee and baking a sweet treat for our afternoon coffee break.


Cinnamon Almond Cake
from Australian Women's Weekly "Bake"

185 g butter, softened
1 C caster sugar
2 eggs
1 1/2 C self raising flour
1 C plain flour
1/2 teaspoon bicarbonate of soda
1 1/2 C milk

Cinnamon Almond Topping
90 g butter, softened
1/4 C brown sugar
3/4 C plain flour
1/4 C roasted slivered almonds
2 tsp ground cinnamon

1. Preheat oven to 180 deg Celcius. Grease deep, 23cm square cake pan, line base with baking paper.
2. Make Cinnamon almond topping: Beat butter and sugar in small bowl until light and fluffy. Stir in sifted flour, nuts and cinnamon.

3. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours/soda in two batches, alternating with milk. Spread mixture into pan; sprinkle with topping.

4. Bake cake for ~50 minutes (our cake took about an hour, we waited until a skewer spiked into the middle of the cake came out clean). Stand cake in pan for 5 minutes; turn, top-side up onto wire rack to cool.

We served this cake with a dollop of yoghurt on the side and a freshly brewed cup of coffee.
Baking music: the lovely new album from M.Ward, "Hold Time" (featuring a wonderful duet with Lucinda Williams).

***
It seems redundant to blog when more serious concerns exist.

The sky has been a radiant orange during the last few days - a sad reminder of the devastating bushfires in Victoria this week. I'm grateful that my friends only lost their shed on their property near Kinglake; my deepest sympathies to those who have been less fortunate.

A reminder that if you are able to help, there are many ways to support those affected by this tragedy.

1 comment:

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