English cake without any liquids.... with almonds!!! What do you think? A successful recipe we recommend

1 cup butter, at room temperature

1 1/4 cups powdered sugar

1 teaspoon vanilla

1 tablespoon orange zest

5 eggs

2 cups flour

1 tablespoon baking powder

a pinch of salt

2 tablespoons chopped almonds

1 teaspoon almond essence, optional

chopped almonds for sprinkling the cake pan

Beat the cup of butter at room temperature (soft, not melted) with the powdered sugar, vanilla, and orange zest.
Add the eggs one at a time, beating constantly until the mixture is well combined.
Meanwhile, sift the flour with the baking powder and salt, then add them gradually while continuing to beat at medium speed.
Finally, add the chopped or crushed almonds and almond essence and beat.
Grease the English cake pan with butter and sprinkle it with almonds, then pour in the cake batter.
Place the almond and butter English cake pan on the rack and bake it in a preheated oven at 170°C for 45 to 50 minutes, watching it closely.
Serve it once it has cooled to room temperature.

This delicious almond cake is from our friend and chef at What Are You Cooking Today

Click on his name to discover all his delicious recipes on his profile page

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English Cake with Almonds and Butter

Prep checklist