Try this delicious recipe for an Almond Cake from our Cape Winelands cuisine cookbook. In celebration of the splendour of our rose gardens in Spring as well as Garden Day on 11 October, we've decorated it with rose petals. What makes this cake irresistible, is that it also works with wine, especially a glass of our 2016 La Motte Méthode Cap Classique!
Recipe for Almond Cake
Makes 2 x 20cm cakes or 1 x 28 cm cake.
450 g butter
2 cups (500 ml) sugar
2 cups (500 ml) almonds, chopped
6 eggs, separated
1 tsp (5 ml) bicarbonate of soda
½ cup (125 ml) buttermilk
4 cups (4 x 250 ml) cake flour
pinch of salt
1½ tsp (7.5 ml) cream of tartar
1 Tbsp (15 ml) lemon juice
zest of 1 lemon
Preheat the oven to 180 °C (350 °F).
Cream the butter and sugar together. Fold in the almonds.
Add the egg yolks and whisk well.
Mix the bicarbonate of soda with the buttermilk and add it to the egg mixture.
Sift the flour, salt and cream of tartar together and fold into the mixture.
Whisk the egg whites until stiff, and then fold in, along with the lemon juice and zest.
Pour the mixture into a greased and lined 2 x 20cm cake pans or 1 x 29cm an and bake for 20-40 minutes.
Let it cool slightly before taking it out of the cake pan.
Serve at room temperature.
Tip: Serve with whipped cream to which you have added a splash of rose water and then decorate with fresh rose petals.