100.Bataclan Almond SpongeCake : Glutenfree

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

A light and reliable sponge cake

This is based on a traditional French recipe

Ingredients:to make an 8"/ 20cm cake

4 oz / 100g ground almonds

5 oz / 125g sugar

2 oz / 50g

gluten-free flour mix

4 large eggs

1tbsp / 40ml rum

1 drop vanilla essence


Beat the eggs one at a time into the almonds. This is better donewith a food processor than with a mixing bowl. Mix in the sugar, vanillaessence and rum. Then gradually add the flour, mixing well to form a smoothpaste.

Place the mixture in a greased and lined 8" / 20cm sponge tin.


Preheated oven

gas mark 4 350°F 180°C

Bake for 30 to 45 minutes .

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

When cold cover with a white vanilla icing.

Variations: can be flavoured with lemon, chocolate or coffee.

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