Ingredients
(makes one 8" cake)
some butter (just to coat the pan so the cake doesnt stick)
150g sugar (I cut down to 120g)
3 large eggs, lightly beaten
90g ground almonds (almond powder)
40g self-raising flour**
1 tablespoon milk
1 tablespoon flaked almonds for sprinkling
** if you do not have self-raising flour, substitute with:
40g plain flour, 1/2 teaspoon baking powder and a pinch of salt
Method
- Pre-heat oven at 180degC. Grease (with butter) and flour the sides of a 20cm pan, line the base with parchment paper, set aside.
- Place sugar and eggs in a mixing bowl, add crushed almonds, flour, milk, then beat with an electric mixer or whisk. When quite light and fluffy, spoon into the prepared pan and spread the batter evenly. Sprinkle the flaked almonds over the top.
- Bake at 180degC for 30-35mins, or until the sponge just springs back when pressed (mine took 40mins), or a skewer inserted into the centre comes out clean. (Important Note: Cover the top with foil about 15-20mins into baking to prevent the top from over browning.)
- Run a thin bladed knife around the sides of the pan to loosen the cake, then turn out onto a wire rack and let cool.
YOU CAN DECORATE IT ANY WAY YOU WANT ON TOP, I DID A SIMPLE LEMON ICING (5 tablespoons of lemon juice and half cup of powdered sugar)
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