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Butter almond torte

A recipe from the Good Food collection.


Butter almond torte
Butter almond torte
  • 120 g unsalted butter, chopped
  • 90 ml milk
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2 cups (250 g) caster sugar
  • 135 g plain flour
  • 2 teaspoons baking powder
  • 100 g slivered almonds


1. Preheat the oven to moderate 180°C (350°F/Gas 4). Line the base of a 22 cm springform tin with foil and lightly grease the base and side. Heat 60 g of the butter and ⅓ cup (80 ml) milk in a small saucepan until the butter has melted.

2. Beat the eggs, vanilla and ¾ cup (185 g) of the sugar with electric beaters until thick and creamy. Stir in the butter and milk mixture. Sift in 1 cup (125 g) of the flour and the baking powder and stir to combine— the mixture will be thin. Pour into the tin and bake for 50 minutes.

3. Melt the remaining butter in a small saucepan. Stir in the almonds with the remaining sugar, flour and milk and stir until combined. Quickly spoon the topping onto the cake—the centre will still be uncooked—starting from the outside edges and avoid piling the topping in the centre. Return to the oven for a further 10–15 minutes, or until golden and cooked through. Cool in the tin before inverting onto a wire rack.

Main ingredient:

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