Ingredients
Method
1.Position oven shelves; preheat oven to moderate, 180°C. Grease deep 23cm-square cake pan; line base with baking paper.
2.Beat butter, essence and sugar in large bowl with electric mixer until light and fluffy; beat in eggs, one at a time, until combined between additions.
3.Using wooden spoon, stir in flours and almond meal, in two batches. Spread mixture into prepared pan.
4.Bake cake in moderate oven about 1 hour. Stand cake 5 minutes then turn onto wire rack; turn top-side up to cool. Dust cake with a little sifted icing sugar, if desired.
Try substituting hazelnut meal for the almonds, and use vanilla instead of almond essence.
Note
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