Caramel Almond Cake
Serves 8 • Prep 20 mins • Cooking 45 mins
Inspired by a recipe posted on the lovely blog My Blue and White Kitchen, this cake is absolutely delicious and perfect for afternoon tea or pudding.
What you’ll need
125ml auzure Canola Oil
⅔ cup caster sugar
3 eggs, at room temperature
1 orange zest
1 cup The Healthy Baker Plain Flour
2 tablespoon natural greek-style yoghurt
2 tablespoon heavy cream, to serve
1 punnet sliced strawberries
For the topping
70g slithered almonds
4 tablespoon caster sugar
1 tablespoon The Healthy Baker Plain Flour
Preheat the oven to 180C and grease and line a 20cm cake tin.
Combine oil and sugar together in an electric mixer. Add the eggs, one at a time, beating well between each addition.
Sift in the flour and add the yoghurt and zest before folding gently.
Bake for 25 minutes, until the cake is pale gold.
In the meantime, for the topping, place all the ingredients in a small saucepan on medium heat.
Stir until the mixture just starts bubbling then gently pour over the cake, smoothing it across its surface.
Return cake to the oven for another 10 minutes, or until the cake’s topping is golden brown.
Cool cake in its tin for about five minutes then run a knife around the tin’s edges to release the cake and turn it out onto a cooling rack.
Serve with strawberries and cream.