Serves: 7 / Prep time: 30 minutes / Baking time: 45 to 1 hour / Toffee sauce cooking time: 15 to 25 minutes
200 grams daisy margarine
1 1/4 cups sugar
1/2 teaspoon vanilla essence
1/2 cup all-purpose flour
1/2 cup cake flour
1 cup ground almond powder
11/2 teaspoon baking powder
1(125grams) plain yogurt cup
1_Preheat oven to 160 C. Butter and flour an 81/2 to 9-inch round cake pan. In a medium bowl, whisk together the flours. Set aside.
2_Add the margarine and sugar into a bowl, beat until fluffy. Reduce speed to low and add eggs, one at a time. Add vanilla essence, flour’s, baking powder and almond flour. Beat until everything gets incorporated. Add yogurt again beat to a soft batter.
3_Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the middle rack the oven for 45 to 1 hour, or until a toothpick inserted in the middle comes out clean. Transfer pan to a wire rack and let cool. Remove from pan and transfer cake onto a serving plate.
Almond Toffy Sauce
1 cup whole almonds split into 2 and roasted
115 grams unsalted butter
1/2 cup sugar
1/2 cup whipping cream
1/2 tsp. Vanilla Essence
1_ Roast almonds in a nonstick sauce pan until slightly brown and crisp. Set aside.
2_ In a thick bottomed pan, throw in sugar and butter when all butter is melted, let the sugar turn amber colour. Keep it on low flame.
3_Dont stir yet, once you see the colour changing and if it looks like amber colour stir and add in cream, vanilla essence and stir vigorously as the mixture will bubble up.
4_Let it be on flame until the sauce coats the back of a spoon which shows your sauce is done. Immediately add the roasted almond and take the sauce pan out of heat. Let it cool until very thick.
5_ Pour the sauce onto the cake and spread evenly. The sauce should stay on the cake with little dripping. If the sauce is runny then it’s not cooked to the right consistency or it’s too hot.