Name: Toffee Almond Cake
Yield: Serves 10
Cuisine: British
Ingredients: 1 heaped tbsp plain flour; 2 tbsp double cream; 100 g demerara sugar; 100 g flaked almonds; 100 g butter; 100 g self-raising flour; Zest of 1 large lemon; 2 large free-range eggs; 150 g caster sugar (preferably golden); 150 g butter, softened

Preparation info

Serves
10

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is one of Maggie Darling’s favourite cakes and one that she enjoys baking while staying at their blockhouse on Great Bernera, where there is more down-time to relax.

The cake is delicious cold with tea or coffee - but can also be served barely warm for pudding with perhaps some thick cream and some berries.

Ingredients

150 g butter, softened
150 g caster sugar (preferably golden)
Zest of

Europe
United Kingdom
Cake
Baking
Scotland
Vegetarian

Method

For the cake, cream the butter and sugar together until light and fluffy, then add the lemon zest and a pinch of salt. Add the eggs, a little at a time, incorporating a small amount of the weighed flour with each egg. Then fold in the remaining flour. Tip this into a buttered, square 24cm cake tin, base-lined with greaseproof paper. Place in a preheated oven (s

‌

Ingredients

Method

Part of