A luxurious and tasty cake with a herb twist, but not for nut allergy sufferers as it uses ground almonds. Recipe courtesy of Donna Hay
By Innovative
INGREDIENTS: 6 eggs 1tbsp vanilla extract 225g unsalted butter 225g Pure SR flour 180g ground almonds 2tsp finely chopped tarragon leaves 180ml single cream 60g sour cream 40g icing sugar,sifted A few mint leaves to garnish METHOD: Preheat the oven to 160C/Gas 3. Place the eggs, sugar, vanilla, butter, flour, ground almonds & tarragon into a large bowl and whisk until smooth. Pour the mixture into a lined 10cm deep, lightly greased, 20cm round cake tin. Bake for 65-70 mins or until a skewer comes out clean. Allow to cool in the tin for 10 mins before turning onto a cooling rack to cool completely. Place the single cream, sour cream and 2tbsp icing sugar into a large bowl and using a hand held electric mixer, beat until soft peaks form. Set aside. TO ASSEMBLE: Using a serrated knife, trim the top of the cake, then cut the cake in half horizontally. Place the trimmed top half of the cake onto a cake stand and spread the cream filling over before adding the remaining cake half with the base to the top. Arrange mint leaves on the surface then dust with the remaining sifted icing sugar to serve. How amazing does that look (and taste?)