Almond Cake

Raspberry or Strawberry Almond Cake

Ingredients

This recipe is Gluten Free

Four Eggs.

165g Caster Sugar.

225g Ground Almonds.

1 teaspoon of baking powder.

Filling

Fresh Raspberries or Strawberries.

Raspberry or Strawberry Jam.

Icing

200g icing sugar.

2 tablespoons of warm water.

Fresh Fruit to Decorate.

An 8 inch (200mm) cake tin lined and greased.

Oven 170 degrees C 325 degrees F or gas mark 3.

Separate the eggs into 2 bowls, Add the sugar to the yokes, with a fork stir until they are pale colour.

Whisk the egg whites until they are a light colour. Whisk the egg whites until light and fluffy then fold into the egg and sugar, mix using a metal spoon, add the almonds and baking powder, fold in gently to keep as much air in the mixture as possible, pour into the tin and bake for 35-40 mins.

Cool, cut in half, add the filling and ice the top.