Ann Creber's - Cream Cake with Almond Topping

I do love a versatile recipe! By that I mean one that can be served on a variety of occasions. This cake can also be adjusted seasonally to utilise fruits that are in season.

INGREDIENTS

• 1 cup fat reduced cream
• 2 free range eggs
• 3/4 teaspoon pure vanilla essence
• 2-grams plain flour
• 2 level teaspoons baking powder
• 20-grams of caster sugar

ALMONT TOPPING

• 2 tablespoons of butter
• 5-grams of castor sugar
• 1 tablespoon of cream
• 10-grams of almond flakes or slivers (lightly roasted)
• 1 tablespoon of plain flour

METHOD

1. Whip the cream into a soft consistency while adding the eggs.
2. Stir in the vanilla and sift in together the flour, baking powder, and sugar.
3. Fold in the cream mixture, blending lightly but thoroughly.
4. Pour into a buttered and floured 20cm sandwich tin. Bake for 40-45 minutes in a preheated 180-degree oven.
5. In the meantime, prepare the topping by combining the butter, sugar, cream, almonds and flour in a small saucepan.
6. Stir over gentle heat until well blended, pour over hot cake. Brown under the griller until topping lightly bubbles.
7. Wait for the cake to cool before eating - Delicious!

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM

* Image courtesy of Pinterest