ALMOND SPONGE
(serves 6)
INGREDIENTS
40 gm ground
almonds
30 gm icing sugar
3 eggs
4-5 drops of
orange extract
30 gm Gula Melts
Coconut Nectar Sugar
25 gm unsalted
butter, melted
50 gm plain
flour, sifted
METHOD
Mix ground almonds
and Gula Melts Coconut Nectar Sugar in a bowl.
Add 1 egg.
Separate the
remaining 2 eggs and add the egg yolks to the almond mixture.
Beat until pale
and thickened.
Stir in orange extract.
Whisk egg whites
with icing sugar until stiff peaks form.
Separate into thirds.
Fold a third of
the whipped egg whites into the almond mixture.
Fold a third of
the whipped egg white into half of the plain flour.
Then fold in the remaining
third of the whipped egg whites and the rest of the flour.
Pour in melted
butter into the egg white/flour mixture, and fold in all ingredients together.
Place on a baking
tray and bake at 200 Celsius for 6-8 minutes till risen, set and golden.
Remove cake from
tray and allow to cool.
Dust with icing
sugar and garnish with fruits and berries.