Cake is best made on the day of serving. You can add 1 tblsp caster sugar to sweeten cream before processing. The processing time will vary depending on your processor. Don’t over- process or it will curdle.
225g unsalted butter, chopped, at room temperature
1 cup caster sugar
1 cup plain flour
1 cup almond meal
2 1⁄2 tsps baking powder
1⁄2 tsp bicarbonate soda
4 eggs, at room temperature
2 tsps vanilla bean paste
2 tblsps milk
1/3 cup flaked almonds
300ml tub thickened cream
Grease two 22cm round cake pans. Line bases and sides with baking paper.
2 Place butter and sugar in a food processor. Process until pale in colour. Add flour, almond meal, baking powder, soda, eggs and half the vanilla. Process until smooth. Add milk. Process until combined.
3 Divide mixture evenly between prepared pans. Smooth over tops. Sprinkle almonds over mixture in one pan.
4 Cook in a moderate oven (180C) for about 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pans for 10 minutes. Turn out onto a wire rack lined with baking paper to cool completely.
5 Place cream and remaining vanilla in clean, dry bowl of food processor. Process for about 40 seconds, or until firm peaks form.
6 Sandwich cakes together with cream, aked-almond side facing up.