Mom's almond cake

Ingredients for 1 servings:

• 175 g flour
• 100 g ground almonds
• 150 g butter or margarine, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 tsp baking powder
• 1 pinch of salt
• 4 tbsp milk
• 1 bottle flavoring (bitter almond), small
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beat the sugar, vanilla sugar, eggs, and butter (or margarine) until fluffy. It’s best to beat with a hand mixer on high until all the sugar has dissolved. Mix the flour with the baking powder and slowly stir into the batter. Add milk as needed. Then stir in the bitter almond extract and salt. If you don’t like the subtle marzipan flavor (from the bitter almond extract), you can reduce the amount to 2 or 3 drops. At the very end, fold in the almonds. Pour the batter into a greased bundt cake pan and bake in a preheated oven at 175°C for about 50 to 60 minutes. Tip: If you like, you can add a chocolate glaze to the finished cake—although we prefer it dusted with just powdered sugar.