Almond sponge cake recipe

But, the cake tasted great, good certainly, simply consider the crumb:I have tried personally a smaller cooking pan the first occasion I made this cake, because of this, the dessert was a great deal taller than this most recent variation...This had been baked using a 20cm pan as recommended by the dish, the cake was rather flat upon air conditioning, rendering it looked just like a sponge level. The cake was nicely browned this time around when I covered the top with foil when the surface began to brown. The cake is great, it really is deliciously moist, very fragrant and I might even taste the components of ground almond into the crumb. The flaked almonds makes the surface even more interesting. A bit of this goes very well with a cup of mid-day tea, or when of this time. Plus, i will not be hesitant to bake this to provide away anytime.

French Almond Cake

Components
(tends to make one 8" dessert)

110g unsalted butter, cut into tiny cubes and then leave to soften
150g caster sugar (I cut-down to 120g)
3 big eggs, gently outdone
90g ground almonds (almond powder)
40g self-raising flour**
1 tablespoon milk
1 tsp pure vanilla extract (optional)
1 tablespoon flaked almonds for sprinkling
some icing sugar for dusting

** if you don't have self-raising flour, alternative with: