Vanilla Almond Cake With Mint | Donna Hay

Ingredients

• 6 eggs
• 1½ cups (330g) caster (superfine) sugar
• 1 tablespoon vanilla extract
• 225g unsalted butter, melted
• 1½ cups (225g) self-raising (self-rising) flour, sifted
• 1½ cups (180g) almond meal (ground almonds)
• ¾ cup (180ml) single (pouring) cream
• ¼ cup (60g) sour cream
• 2 tablespoons icing (confectioner’s) sugar, sifted, plus extra for dusting
• ⅓ cup mint leaves, to serve