Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.

Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

• 250 gm butter
• 100 gm caster sugar
• 4 eggs
• 150 gm self-raising flour
• 75 gm plain flour
• 90 gm almond meal
• Almond flakes to garnish

Method

1. Sift self-raising flour and plain flour together.  Set aside.
2. Beat butter and sugar till light and creamy.
3. Add eggs one at a time, mix well.
4. Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.
5. Scoop batter into a lined 9 x 5 inch loaf pan.
6. Sprinkle almond flakes on top.
7. Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.
8. Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.