Almond cake squares
These petite treats are so cute no one will be able to resist them, so it’s a good job there will be plenty to go around!
Makes around 50 small cakes
For the almond sponge:
250g butter, softened
250g golden caster sugar
4 eggs, beaten
275g self- raising flour
½ tsp almond extract
4 tbsp milk
150g icing sugar, sifted
a few drops of pink food colouring
a selection of pink sugar flowers
1 Preheat the oven to 180°C/R5. Butter and line a rectangular baking tin measuring 20cm x 30cm and 5cm deep. Cream the butter and sugar together
in a bowl until pale and creamy. Add the eggs, a little at a time, beating well between each addition.
2 Add the flour and stir in. Add the almond extract and milk and beat in. You should have
a nice dropping consistency. Pour into the prepared tin and level off the top. Bake for 25-30 minutes until firm and golden. Allow to cool for 5 minutes before turning out on to
a wire rack to cook completely. Cool bottom side up to prevent marking the surface you will ice.
3 To decorate, combine the icing sugar and colouring with about 2 tsp water to give a nice consistency. Drizzle over the top, level off and then allow to set for 4 hours before slicing into 3cm squares. Decorate with the sugar flowers
and arrange on a large platters.
Make it special
Delicate sugar craft flowers really have the wow factor. If your skills aren’t quite up to it there are many talented sugar crafters who’d be happy to help you out. Our stunning cherry blossoms were created by Wayne at melyscakedesign.co.uk
To ensure a neat finish, trim the edges of the cake. Cut the cake with a long sharp knife and remember to wipe any crumbs or icing off the blade in between cuts.