On TV Tonight
- 20:00 - The Hairy Bakers - Teatime Treats
- 20:30 - The Hairy Bakers - Pies and Pasties
- 21:00 - River Cottage Spring - River Cottage Spring, 3
- Prep time:
- 15 min
- Cook time:
- 1 hr 10 min
For only 83p per serving, Matt Tebbutt’s easy cake is equally scrumptious for afternoon tea or dessert
Method1 Preheat the oven to 180C/gas 4.
2 Cream the butter and sugar in an electric mixer until almost white.
3 Beat in the eggs, then the sifted flour and ground almonds and mix well.
4 Stir in the almond essence, lemon zest and juice.
5 Transfer the mixture into a 21-23cm springform tin and bake for about 50 minutes. Cover loosely with foil if it starts to brown too much. While the cake is baking, prepare the almond sauce.
6 For the almond sauce: put all the ingredients into a saucepan and stir gently until it comes to the boil.
7 Spoon the almond sauce mixture over the cake and return to the oven for 10 minutes.
8 To serve, slice the cake and serve with a dollop of yogurt.
- 225 g butter
- 225 g sugar
- 4 eggs
- 100 g self-raising flour
- 250 g almonds
- 1/2 tsp almond essence
- 2 lemons, juice and zest
- 2 tbsp amaretto (almond liqueur)
- yogurt, to serve
For the almond sauce