Ingredients
The following ingredients have 4 Servings
- 1/2 cup (125 g) butter - lightly salted or unsalted -melted
- 2 large eggs - at room temperature (See Note 1)
- 1 cup (150 g) gluten-free all-purpose/plain flour
- 1 cup (220 g) superfine/caster sugar
- 2 tsp almond extract (See Note 2)
- 3 tbsp (60 ml) flaked almonds (See Notes 3 and 4)
- a dusting of icing/powdered sugar - to serve
Instruction
- Preheat oven to 180 Degrees C (355 F).
- Lightly grease a 20 cm (8-inch spring-form) cake pan and line the base with non-stick baking paper.
- Melt the butter in a small saucepan or microwave in a glass bowl. Set aside to cool for 10 minutes.
- Using a stand mixer, a handheld electric mixer or a whisk, beat the eggs and butter together in a bowl. You can use the same bowl if you microwaved the butter.
- Add flour, sugar and almond extract and mix well.
- Pour the batter into the prepared cake pan, spread it evenly, and sprinkle flaked almonds over the top. Bake for 25-30 minutes or until a toothpick, placed into the centre of the cake, comes out clean.
- Allow the cake to cool completely in the tin. Transfer to a serving dish and dust with icing/powdered sugar if desired. Serve with whipped cream and berries.