Almond bundt cake

A wonderful, deliciously buttery almond-flavoured Bundt cake. Like any creamed cake, it’s simple to make, and half of the flour is replaced with ground almonds. They’re what keep the cake from becoming dry and help it stay fresh for longer than a traditional Bundt cake. A classic, but with a delicious almond twist :).

Ingredients for the almond Bundt cake:

• 200 g butter
• 180 g caster sugar
• 4 large eggs
• 120 g plain flour
• 100 g ground almonds
• 1½ teaspoons baking powder
• 1½ teaspoons almond extract

All the ingredients should be at room temperature.

Place the butter and sugar in the bowl of a mixer and beat until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition until combined. Add the almond extract and beat briefly. Sift the flour and baking powder directly into the butter mixture, add the ground almonds and mix briefly with a spatula, just until combined.

Grease a 1-litre Bundt tin with butter and dust with plain flour, shaking off any excess. Transfer the batter to the tin and level the surface.

Bake at 160°C for about 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool slightly in the tin, then turn out onto a wire rack. Drizzle with icing and decorate as desired, for example with glacé cherries.

Ingredients for the icing:

• 1 cup icing sugar
• 3–4 tablespoons boiling water or almond liqueur

Place the ingredients in a small bowl and mix with the back of a spoon until smooth. Adjust the consistency by adding more water if the icing is too thick, or more icing sugar if it is too runny.

Enjoy!