I’ve been eyeing a recipe from an old recipe book I picked up for free at a supermarket a long time ago. I made this cake many years ago but can’t quite remember how it tasted. Last week, I decided to make it again, and it turned out to be a nutty and spiced cake. If you love almonds and spices, I recommend giving it a try!
Some of my family members aren’t fans of spiced cakes, but they liked this one. Perhaps it’s the almonds that won them over, and I’m not complaining! The almonds definitely made the cake better.
INGREDIENTS:
250g butter
200g fine sugar
4 tbsp honey
300g self raising flour
1/2 tsp baking powder
1 tsp cake spice
6 eggs
1 tsp vanilla essence
4 tbsp condensed milk
pink colouring or plain
150g sliced toasted almond for topping each layer
METHOD:
1. Cream butter with condensed milk till creamy and add in honey. Add in egg yolks one at a time, beating well after each addition. Add in vanilla essence.
2. Sieve flour, cake spice and baking powder. Add it to butter mixture.
3. Beat egg whites with sugar until stiff. Fold egg whites into mixture(2) Mix lightly.
4. Divide mixture into 2 if want to add colouring, if no colouring don't have to divide. Add pink to one mixture and the other mixture leave it plain.
5. Prepare steamer. Grease cake tin with butter. Take 1/2 cup of pink colour mixture and put in the greased cake tin. Steam for 10-12 minutes. Sprinkle sliced almond. Add another 1/2 cup of plain mixture and put on top of pink layer. Steam for 10-12 minutes again. Repeat process until sliced almond and cake mixture are used up.
Cool cake on wire rack.
