98.Almond Sponge Cake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to make an 8"/ 20cm sponge

4 oz / 100g butter or soft margarine

7 oz / 175g sugar

4 large eggs

7 oz / 175g ground almonds

1 teaspoon almond essence


Beat the sugar and eggs together until they double in volume.

Mix in the butter and then the ground almonds and almond essence.

Place the mixture in a greased 8" / 20cm sponge tin lined withnon-stick baking parchment.


Preheated oven

gas mark 4 350°F 180°C

Bake for 30 to 45 minutes when the top should be golden brown andthe sides shrinking away from the tin.

Cool for ten minutes before turning out onto a wire tray.

When cold cover with a white icing and decorate with angelica stripsand glacé cherries.