My quick-to-make almond cake

My quick-to-make almond cake

By
From
Anjum's Quick & Easy Indian
Serves
8-10
Photographer
Lisa Linder

One of the Indian sweets my mother-in-law never fails to bring with her on visits to see us in London are almond katlis, made only with sugar and almond paste. They are very similar to marzipan, but without the egg whites. I discovered the original version of the recipe that follows in a magazine more than 10 years ago, adapted it to suit my tastes and it is now one of my family’s favourites. It has the delicious almond flavour that we love and, most importantly, is best made a day or two earlier… so that you can make it when you have time, to eat when you’re busy. It is crumbly, almondy and very moist and a little goes a long way. Lovely with a cup of tea, or as dessert with fruits and crème fraîche.

Ingredients

Quantity Ingredient
200g unsalted butter, at room temperature, plus more for the tin
100g marzipan, at room temperature
120g caster sugar
3 large eggs
100g self-raising flour, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
pinch salt
200g ground almonds

Method

  1. Preheat the oven to 180°C. Lightly butter a 20 cm cake tin and line the base with baking parchment.
  2. Break the marzipan into small pieces and lightly beat it with an electric whisk to soften. Add the butter and sugar and continue whisking until creamy; it is important that the marzipan breaks down. Add the eggs one at a time, whisking between each addition. You may need to add 1 tablespoon or so of flour towards the end to stop the mixture from curdling. Stir in the vanilla.
  3. Fold in the remaining flour, baking powder, salt and ground almonds. Pour into the cake tin and bake in the oven for 50–60 minutes, or until a cocktail stick inserted into the centre comes out clean. It will be quite brown by the end, so cover the top with foil to stop it darkening further once it is golden, if you like.
  4. Take the cake out of the oven and leave it to cool for 10–15 minutes. Turn it out of the tin and serve, or wrap it in foil and store in an airtight container where it will soften and improve for up to two days. Serve cold or warm, as you prefer.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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