Swedish sunshine cake

Ingredients

100g caster sugar

2 eggs

150g unsalted butter, melted and cooled slightly

150g self-raising flour

1 tsp vanilla paste

50g ground almonds

handful flaked almonds

Method

Preheat oven to 200 C / Gas 6. 

Grease a 23 cm silicone cake tin and sprinkle with ground almonds.

Whisk the eggs, sugar and vanilla.

Stir in the melted, cooled butter.

Add flour; mix until smooth (it will look lumpy to begin with, keep mixing until it's smooth)

Spread the batter into the prepared tin. 

Sprinkle flaked almonds on top.

Bake for 15-20 minutes. 

Allow cake to cool slightly before removing from the tin. 

Cool completely on a wire rack. 

This cake keeps very well for up to a week in an airtight container or plastic bag.