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Moist, Chewy Almond Loaf Cake Recipe
Here's a wonderful recipe which I've just tried out for an Almond Loaf Cake. I am sure you will love this moist, chewy cake. It's the perfect way to get almonds into your diet. Almonds are valued for being a source of magnesium, vitamin E, good unsaturated fatty acids and also they are high in protein. Some health professionals even say almonds can reduce heart disease as the fats in them are similar to those found in olive oil.
Whatever, this is a truly yummy 'grown up' cake and worth cooking up as it is terrifically easy! See below for the recipe and instructions...
Moist, Chewy Almond Loaf Cake Recipe:
175gm/5oz Half Spoon Sugar (or the real deal up to you) 1 tbspn Soft Brown Sugar 150gm/5oz Clover Light Spread (or normal margarine up to you) 2 medium eggs 1/2 to 1 tspn Almond Essence ( to your taste) 3 tbspn Milk 125gm/ 4.5oz Self Raising Flour 1.5 tspn Baking Powder Few grinds of Sea Salt 150gm/5oz Ground Almonds (Or make your own as I did by putting flaked almonds in a food processor - this makes for a more satisfying, chewier bite)
Oven Temp 175c / 325f Baking Time 45 minutes
1. Grease & line a 1lb Loaf Tin 2. Cream the Clover (margarine) and sugar together until light and fluffy with a hand held mixer 3. Beat in the eggs one at a time 4. Stir in the almond essence and milk 4a. If using Flaked almonds, put them through your blender first to create a fine mix 5. Now add half the almonds, half the flour and the baking powder and whisk 6. Then add the rest of the almonds and flour and whisk again to a soft dropping consistency 7. Spoon into your baking tin 8. Bake for 45 minutes until golden brown and cooked through (check with a knife, if it comes out clean it's done) 9. Allow to cool and serve on a vintage cake plate as a cake or in a sundae dish as a dessert with custard and cream 10. Once cool, store in an airtight container and this should remain moist for several days