serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Enough
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 200 g blanched almonds
- 250 g butter, diced, room temperature, plus extra for greasing
- 250 g caster sugar, plus extra for sprinkling
- 5 eggs
- ½ tsp baking powder
- 60 g cocoa powder
- icing sugar, to dust
Resting time: 10 minutes
Instructions
- Preheat the oven to 180˚C (fan-forced). Grease a 20 cm square cake tin with butter and sprinkle with caster sugar.
- Place the blanched almonds into a food processor and blend to an almond meal consistency, taking care not to over-process.
- Place the butter and sugar into the bowl of a stand mixer, fitted with the paddle attachment, then cream together until pale.
- With the stand mixer running, gradually add the eggs, followed by the ground almonds, baking powder and cocoa powder until it forms a batter. Pour the cake batter into the prepared tin and bake for 20-30 minutes, or until a skewer shows a moist crumb when tested in the centre. The texture is similar to a brownie.
- Remove from the oven and rest in the tin for 10 minutes. To serve, cut into small squares and dust with icing sugar.
Note
• Alternatively, you can use spray oil and caster sugar to grease the tin. For best results, ensure the butter and eggs are at room temperature.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Enough
