German Butterkuchen/bundt Cake
| Yield: | 16 Servings |
| Categories: | Cakes |
| 7 | oz | Butter |
| 1/3 | c | Whole blanched almonds |
| 3/4 | c | Icing sugar; sifted |
| 3/4 | c | Caster sugar (granulated) |
| 3 | Eggs; separated | |
| 3/4 | ts | Vanilla essence |
| 1/4 | ts | Almond essence |
| 2 1/4 | c | Plain flour |
| 1 1/2 | ts | Baking powder |
| 1 | pn | Salt |
| 3/4 | c | Milk |
| Extra icing sugar; to finish |
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