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Butterscotch almond cake

  • 0:10 Prep
  • 1:15 Cook
  • 16 Servings


  • 375g butter, chopped, softened
  • 3 3/4 cups self-raising flour, sifted
  • 2 cups firmly packed brown sugar
  • 6 eggs
  • 1/3 cup honey
  • 1 1/2 cups milk
  • 1 1/2 cups almond meal
  • Icing sugar mixture, to serve
  • Thickened cream, to serve


  • 1
    Preheat oven to 160°C/140°C. Grease a 7cm-deep, 23cm x 33cm (base) springform pan. Line base and sides with 2 layers baking paper.
  • 2
    Place butter, flour, sugar, eggs, honey, milk and almond meal in a bowl. Using an electric mixer, beat on low for 1 minute or until just combined. Beat on high for 3 minutes or until mixture is pale and thick. Pour into prepared pan.
  • 3
    Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre comes out clean (cover cake with foil if over-browning during cooking). Stand cake in pan for 10 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve with cream.

Source: taste.com.au


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