Almond Cream Cake

Serves 8, Prep 10 mins, Cook 30 mins

225g unsalted butter, chopped, at room temperature

1 cup caster sugar

1 cup plain flour

1 cup almond meal

2½ tsps baking powder

½ tsp bicarbonate soda

4 eggs, at room temperature

2 tsps vanilla bean paste

2 tblsps milk

¹/³ cup flaked almonds

300ml tub thickened cream

1 Grease two 22cm round cake pans. Line bases and sides with baking paper.

2 Place butter and sugar in a food processor. Process until pale in colour. Add flour, almond meal, baking powder, soda, eggs and half the vanilla. Process until smooth. Add milk. Process until combined.

3 Divide mixture evenly between prepared pans. Smooth over tops. Sprinkle almonds over mixture in one pan.

4 Cook in a moderate oven (180C) for about 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pans for 10 minutes. Turn out onto a wire rack lined with baking paper to cool completely.

5 Place cream and remaining vanilla in clean, dry bowl of food processor. Process for about 40 seconds, or until firm peaks form.

6 Sandwich cakes together with cream, flaked-almond side facing up.