Description
This tender two-layer cake has a lovely almond flavour and a soft, buttery crumb, finished with a creamy almond icing. It’s simple enough for an everyday bake, but pretty enough to bring out when you want something a little special.
Ingredients
Units
Scale
Cake
- 1/2 cup plus 1 tablespoon - 125 g butter, softened
- 1/2 cup sugar, or up to 1 cup according to taste
- 2 extra-large eggs
- 1 to 2 tsp almond essence
- 2 cups self-raising flour
- 1 cup milk, plus up to 1/4 cup extra if needed
Royal Cream Icing
- 1/2 cup plus 1 tablespoon - 125 g butter, softened
- 3 cups icing sugar
- 1 tsp almond essence
- 1 to 2 tbsp milk
Instructions
- Cream 125 g softened butter with 1/2 cup sugar, or up to 1 cup sugar if you prefer a sweeter cake, until light and fluffy.
- Beat in 2 extra large eggs, one at a time, mixing well after each addition. Add 1 to 2 tsp almond essence, depending on how much almond flavour you like.
- Add 2 cups Self Raising flour and 1 cup milk, then mix until you have a smooth batter. If the batter looks unusually thick and doesn’t spoon easily into the tins, add up to 1/4 cup extra milk a little at a time. Don’t add it all automatically, as the amount needed can vary.
- Divide the batter evenly between the 2 prepared baking tins and smooth the tops.
- Bake at 350⁰F (180⁰C) for 20 to 30 minutes, or until the cakes are lightly golden and a knife or skewer inserted into the centre comes out clean. Start checking around 20 minutes, as ovens and tin sizes can vary.
- Leave the cakes in the tins for about 10 minutes, then turn them out onto a wire rack and allow them to cool completely. They really do need to be completely cool before you add the icing, otherwise it’ll melt and slide everywhere.
- For the Royal Cream Icing, beat 125 g softened butter with 3 cups icing sugar and 1 tsp almond essence until well combined. Add 1 to 2 tbsp milk, a little at a time, and beat until the icing is creamy and spreadable. If it feels too stiff, add another tiny splash of milk.
- Place one completely cooled cake on a serving plate. Spread some of the Royal Cream Icing over the top, place the second cake on top and spread the remaining icing over the top of the cake. You can leave the sides plain or spread the icing around the sides too.
- Let the icing settle for a few minutes before slicing. The almond flavour comes through beautifully once the cake has cooled completely.
Notes
Prepared, tried, and tested by Irene
