Description

Topped with strawberries and sticky caramel sauce, this rich almond cake is something truly special.

Ingredients

  • Melted butter, to grease
  • 130g (1 1/4 cups) almond meal
  • 75g (1/2 cup) self-raising flour
  • 200g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 1/2 teaspoon vanilla essence
  • 4 eggs
  • 2 x 300ml ctns double cream
  • 2 x 250g punnets strawberries, washed, hulled, sliced lengthways
  • 12 soft caramels (such as Pascall Columbines)
  • 80ml (1/3 cup) pouring cream

Instructions

  1. Preheat oven to 180