Serves 8 to 10
175g unsalted butter, softened
8 to10 tbsp splenda, depending on taste
1 tbsp vanilla extract (substitute other extracts at this point for different flavours).
2 large eggs
2 tbsp sour cream or double cream
250g ground almonds
1 and 1/4 tsp baking powder
Oven gas 5, 190c (170 fan). lined 23cm round tin or loaf tin
Beat together butter, splenda and vanilla extract with a hand mixer, then add eggs and sour cream. Combine well.
Mix the baking powder into the ground almonds then add to the wet mixture.
Combine well then pour the batter into the baking tin and then bake for 40 minutes.
The vanilla extract can be swapped for lemon extract, orange extract or almond extract.
Pumpkin spice and dark chocolate is also a good combination.
Pumpkin spice mix –
3 tbsp ground cinnamon
2 tbsp ground nutmeg
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground allspice
A tbsp of pumpkin spice mix added to the dry ingredients and 100g of 85% dark chocolate, Green & Blacks is lovely, chopped and mixed in at the end before you add the cake batter to the baking tin works really well.
Store in a airtight container for up to 3 days. Also freezes well.
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Top photo – Chocolate, middle photo – cinnamon vanilla and bottom photo vanilla with raspberry and pear.