Almond cake

Sponge
250g caster sugar
5 Large eggs
300g Plain flour
10g Baking powder

I used an 8”x12” (~20cm*30cm) square tin for the sponge. Cover with baking parchment or greased
aluminium foil.

Pre-heat oven to 180 degrees.

Separate 5 eggs and beat the whites and the sugar until hard. Fold in the flour, baking powder and
yolks carefully so the batter isn’t overworked1.
You can add 1-2 tablespoons vegetable oil for a moist dough2.

Scrape into the tin and bake for roughly 20 minutes. Might need longer depending on oven, prick the
middle with a knife, if it comes out sticky, the sponge needs longer.

Remove from tin and set aside to cool for at least two hours.
1
(I used the mixer with the slow setting, but my gran’s recipe says to fold stuff in. Don’t think this makes much difference to
be honest. A bit airier sponge, I guess.)
2
(I actually meant to do this, but forgot and I think mine was quite dry. Probably worth trying…)

Cream/filling
50g Plain flour
300g Caster sugar
3 Egg yolks (whites can be discarded)
200ml Milk
200g Ground almonds
200g Unsalted butter
10g Vanilla essence

Mix flour and sugar in a non-stick pan or pot. Add the yolks and milk and whisk until smooth. On high
heat, stir continuously until the mixture stars thickening. Reduce heat while constantly stirring until
you get a thick, ‘sour cream-like’ texture. Remove from heat and add the vanilla essence and ground
almonds. Stir until smooth and once it’s cooled down a bit, add the butter3.
3
(This is basically just custard with ground almonds through it. Pretty sure any custard recipe would work, but I followed
my gran’s.)

Once both the cream and sponge are cool, feel free to fill any way you wish. I sliced my sponge into
three bits and spread roughly a quarter of the filling between each layer and on the top and the
remainder on the sides of the cake. I used flaked almonds (~150g or so) for decoration. Best served
with fresh whipped cream, but squirty cream works in a pinch!

Have fun baking and good luck! :)