Monday, 16 July 2018

Swedish sunshine cake


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

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.

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