ALMOND TEA CAKE

A traditional pound cake with almonds that adds a nutty flavour and crunchy texture to this light vanilla teacake making it perfect with your morning or evening tea.

INGREDIENTS

2 cup all-purpose flour

2 tsp baking powder

1 cup powdered sugar

¾ cup oil (any vegetable oil)

4 eggs

½ cup milk

1 tsp vanilla extract

½ chopped almonds

INSTRUCTIONS

Preheat your oven at 180 C. Prepare an 8" cake tin with parchement paper.

In a bowl whisk flour and baking powder and set aside.

In a mixing bowl , add sugar and oil. Using an electric mixer mix them well on high speed until the mixture looks light and fluffy.

Next add eggs one at a time and whisk well with the electric mixer until well combined.. Add vanilla extract and mix again.

Add half of the flour mixture and mix gently using a wooden spoon. Add the milk to the batter and mix in gently. Now add the leftover flour and combine until the batter has no large flour pockets.

Gently fold in the almonds into the batter.

Transfer the batter to cake pan and bake for 35-40 minutes or until a skewer inserted comes out clean.

Enjoy !

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