This recipe is my go to recipe for plain sponge cakes. They can be frozen and put in lunch boxes or jazzed up for parties. You can add dried fruit, lemon, blueberries, chopped nuts to taste.
I also like to use lemon which lifts the taste of the sponge which is heavier than a traditional sponge by virtue of the nut flour. (This can be missed out)
They are totally edible with 3 eggs but the 4th egg makes for a lighter cake.
Sponge is quite tricky with nut flour, it is common for cakes to not rise well or to burnt on the top and still wet inside but this is (fingers crossed) a failsafe.
250g almond flour
1/2 tsp bicarbonate of soda
Pinch of salt
3 or 4 large eggs
45 grams melted butter
1 tbsp vanilla extract
Zest of one lemon (optional)
2 tbsp of lemon juice (optional)
- Preheat the oven to Gas Mark 3 / 170C (put butter in heat proof bowl in oven to melt)
- Mix the eggs in the food processor
- Add the butter, honey, vanilla and lemon and mix again.
- Mix the flour, bicarbonate of soda and salt in a large mixing bowl
- Slowly add the dry ingredients into the processor. The mixture will look very wet
- Fill muffin cases to about half way
- Put in the middle or lower part of the oven for approximately 20 minutes until they are golden brown and springy on top (or a cocktail stick inserted into the cake comes out clean)