Almond Cake Recipe

Inspired by Highwayman

Time1h

Serves8

With Warm Sherry Cream

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Ingredients

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Cake

2 cups Almond flour

1 cup granulated sugar

4 large Eggs

1 cup Unsalted butter

1 tsp Baking powder

1 tsp Watkins vanilla extract

1/2 tsp Celtic sea salt

Warm Sherry Cream

1 cup Heavy cream

1/2 cup Sherry wine

2 tbs Confectioners' sugar

1/4 tsp Ground nutmeg

Method

Cake Preparation

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, combine almond flour, sugar, baking powder, and salt.

Add Wet Ingredients

In a separate bowl, melt the butter, then mix in the eggs and vanilla extract. Combine this mixture with the dry ingredients and stir until well combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before inverting onto a wire rack.

Warm Sherry Cream Preparation

Combine Ingredients

In a small saucepan, combine heavy cream, sherry wine, confectioners' sugar, and nutmeg.

Heat the Mixture

Heat the mixture over medium heat until it is warmed through but not boiling, stirring occasionally.

Serve

Once the cake has cooled, slice it and serve warm with the sherry cream drizzled on top.