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250g
3/4 cup
2 tsp
1/2 tsp
3
1 cup
1 cup
1.5 tsp
1/4 cup |
unsalted butter, softened
caster sugar
brandy
vanilla essence
eggs
plain flour
potato flour
baking powder
finely chopped blanched almonds
sifted icing sugar (optional)
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Method :
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Preheat oven to 180C.
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Grease a 20cm cake tin, line with
paper and grease paper.
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Cream butter, sugar, brandy and
vanilla until light and fluffy.
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Beat in eggs, one at a time, beating
well until combined.
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Sift together three times plain and
potato flours and baking powder.
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Add to creamed mixture, mixing until
smooth.
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Stir in almonds.
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Pour mixture into prepared tin,
spreading evenly.
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Bake for 90-120 minutes until golden
brown and edges barely pull from sides of tin.
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Cool in tin five minutes before
turning out onto cake rack.
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Remove paper.
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Dust lightly with icing sugar, if
desired.
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Slice and serve with butter.
Makes 1 cake
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