Mini almond loaf cake

250g Self Raising Flour
250g Butter – room temperature
250g Sugar
3 Large Eggs - room temperature
1 teaspoon Almond Extract
1 teaspoon Baking Powder

12-18 Almonds
1 teaspoon Flour - To Dust Almonds

1. Mix together butter and sugar till its soft & fluffy - I did it in a mixer can be done by hand too but will take longer
2. Add the Almond extract and then each eggs one by one and beat well
3. Sieve the flour with the baking powder
4. Add the flour to the batter and fold it in with light hands bit by bit - do Not mix very hard - just fold the flour into the mix
5. Roughly chop the Almonds
6. Place in a bowl and top with the 1 tablespoon of flour. Mix well so all almonds are dusted and add to the batter and fold in with light hands
Important: Please note, dust almonds before adding to batter. Reason is that so they are spread all around the cake and do Not sink to the bottom
7. Transfer the batter to the mini loafs, only filling it half way - I used disposable ones,- if using tinned/plastic molds, make sure they are either non stick or you lightly grease the surface before adding batter so it doesn't stick to the case
8. Preheat an oven to gas mark 4 for at least 15 minutes
9. Bake in the middle shelf till for around 20-30 minutes or till a toothpick inserted into the middle comes out clean - do not open the door of the oven for at least the first 15 minutes to check or the cakes will sink!
10. Remove from oven turn onto a wire rack to cool

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