Saturday, 20 January 2018

Spanish Almond Cake - contains EGGS

Whilst this won't suit anyone with an egg allergy, it's perfect for coeliacs, those allergic to wheat/gluten or avoiding flour. There are only THREE ingredients, it's *really* simple to make and absolutely delicious! It works as a single, deeper cake, or as a birthday/sandwich cake.

Gluten free, wheat free, dairy free, soya free, contains only sugar, almonds (ground) and eggs.


  • 200g caster sugar
  • 4 eggs
  • 200g ground almonds
  • Beat the eggs and sugar together until pale and fluffy. This takes approx 5 mins in a mixer, much longer by hand.
  • Fold in the ground almonds
  • Transfer to either one 8" springform tin or two 6" sandwich tins
  • Bake at 180C (170C Fan) for 40 mins if in a single, larger tin or 25 mins if two smaller ones.
Allow to cool. The top may rise to form a "crust" which has a tendency to collapse after. Don't worry! It tastes moist and delicious inside! You can add raspberry jam as a filler, like in a Bakewell Tart, or cherries, or even chocolate. Dust with icing sugar and serve!

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