This post is a tribute to my friends Kat and Al, from the Windsor Deli.
They make this incredibly moreish cake that we cannot get enough of. So, I’ve been working on recreating the cake myself at home. And after significant trial and error, I think I’m almost there. Kat?
240g almond meal
small pinch of salt
250g castor sugar
1.5 tsp vanilla extract
3 tbs amaretto liqueur
200g unsalted butter
1/4 cup flaked almonds
Pre heat your oven to 180C.
Butter a 20cm cake tin and line the sides and bottom with baking paper.
Melt the butter in a saucepan and set aside to cool.
Mix together the almond meal, salt and sugar until well combined. In a separate bowl whisk together the eggs, vanilla extract and amaretto until combined, then add the cooled melted butter to this mixture.
Tip the wet ingredients into the dry ingredients and fold together until incorporated. Pour the mixture into the pre-prepared tin and scatter with the flaked almonds.
Bake in the oven for 40 minutes or until cooked. Allow to cool in tin before taking out and serving. This cake will last in the fridge for up to a week.