November 08, 2017
Comfort Food, Desserts, Cakes,
Dairy, Nuts/Seeds, Almond, Add it in the lunch box, Easy/Beginner Cooking, Birthday, Easter, Entertaining, Ladies Luncheon, Mother's Day, Picnic, Potluck, Electric Mixer, Oven Bake, Vegetarian, Flour, Butter/Margarine more
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"From one of our national supermarkets free monthly magazines, May 2017."
Preheat oven to 180C.
Grease a deep, 20cm round cake pan and line base with baking paper.
Beat butter, sugar and vanilla together in a large bowl and using an electric mixer, until pale and creamy and then add eggs one a a time, beating well after each and then gently fold in flour and buttermilk in alternate batches, finishing with flour.
Spoon half the mixture into the prepared pan and then press profiteroles into batter and then cover with remaining cake batter and scatter almonds over cake batter.
Bake for 40 to 45 minutes or until cook, when tested.
Cool in pan for 5 minutes, before transferring to a wire rack to cool completely before serving.
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