Almond Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">250g caster sugar</li><li class="ingredients-single-item">5 large eggs, room temperature</li><li class="ingredients-single-item">250g self-raising flour</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">2 tsp almond extract</li><li class="ingredients-single-item">2 tbsp milk</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the buttercream:</li><li class="ingredients-single-item">300g unsalted butter, softened</li><li class="ingredients-single-item">500g icing sugar, sifted</li><li class="ingredients-single-item">2 tsp almond extract</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">100g flaked almonds, lightly toasted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Electric mixer (stand or hand)</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Serrated knife (if leveling cakes)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease and line the base and sides of three 20cm round cake tins with baking parchment. If you only have one or two tins, you can bake in batches.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the butter and sugar until very pale and fluffy – this will take about 5 minutes with an electric mixer. Don't rush this step as it incorporates air that helps your cake rise and creates a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the flour to stabilize it. Then beat in the almond extract.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, ground almonds, and salt. Fold this dry mixture into the wet ingredients using a large metal spoon or spatula, using gentle cutting motions to preserve the air bubbles. When nearly combined, add the milk and fold until just incorporated – be careful not to overmix as this will develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the batter equally between the prepared tins (about 450g per tin if you want to be precise). Level the tops and create a slight depression in the center to help the cakes rise evenly without doming.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 25-30 minutes until the cakes are golden, springy to the touch, and a skewer inserted in the center comes out clean. The edges should be just pulling away from the sides of the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely. If the tops have domed slightly, you can level them with a serrated knife once completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the buttercream, beat the softened butter in a large bowl until very pale and creamy, about 3-4 minutes. This extended beating creates a lighter, less greasy buttercream.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gradually add the sifted icing sugar, beating well after each addition. Once all incorporated, add the almond extract and beat on high speed for 5 minutes until very light and fluffy. Add milk a tablespoon at a time until you achieve a smooth, spreadable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble, place one cake layer on your serving plate or cake stand. Spread about one-quarter of the buttercream evenly over the top. Place the second cake layer on top and repeat with another quarter of buttercream. Top with the final cake layer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Use about half the remaining buttercream to cover the sides of the cake with a thin layer (this is your crumb coat). Refrigerate for 20 minutes to set this layer – this makes the final coating much neater.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Use the remaining buttercream to cover the top and sides of the cake with a smooth, even layer. For the neatest finish, use a bench scraper held at a 90-degree angle to the cake while rotating the cake stand.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Gently press the toasted flaked almonds around the sides of the cake and arrange some decoratively on top. The almonds will stick best if your buttercream is still slightly tacky, so don't leave the final coat to set too long before adding them.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the cake to settle at room temperature for at least 1 hour before serving – this gives the flavors time to meld together. The cake will keep in an airtight container at room temperature for 3-4 days, or can be refrigerated for up to a week (but bring to room temperature before serving for the best flavor and texture).</li></ol>