makes 1 x 20cm cake

INGREDIENTS

125g butter (cubed and softened)

160g (3/4 cup) castor sugar

2 eggs (lightly beaten)

45ml (3 tbsp) milk

65g (1/4 cup) natural yoghurt

1/2 tsp almond extract (be very judicious with the measurement and measure away from the bowl)

185g (1 + 1/3 cups) self-raising flour (sifted)

90g (3/4 cup) ground almonds

75g (1/2 cup) slivered almonds

METHOD

Preheat oven to 180°C.

 Grease a 20cm round cake tin with baking spray or melted butter and line base and sides with a double layer of baking paper.

 Into the bowl of an electric mixer, or mixing bowl, place butter and sugar and whisk till light and fluffy.

 Add eggs, one at a time, and beat well between additions.

 Add milk, yoghurt and almond extract and mix well.

 Add flour and ground almonds and, using a wooden spoon, mix to combine.

 Spoon into prepared tin, sprinkle with slivered almonds and gently push them into top of cake.

 Place in oven and bake for 45-50 minutes or till skewer when inserted comes out clean, or when centre of cake springs back when lightly touched.

 Remove cake from oven.  Place on a cake rack and remove cake from tin when cool.

 Serve immediately if you wish, or store in an airtight container for 3-4 days.