Ingredients
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
Method
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Grease two 22cm round cake pans. Line bases and sides with baking paper.
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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.
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Divide mixture evenly between prepared pans. Smooth over tops. Sprinkle almonds over mixture in one pan.
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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.
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Place cream and remaining vanilla in clean, dry bowl of food processor. Process for about 40 seconds, or until firm peaks form.
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Sandwich cakes together with cream, caked-almond side facing up.
