Almond Sponge Cake

May 23, 2013

almond sponge cake - drifter and the gypsy blog

I began baking at a young age–probably around age six or seven, and this was one of the very first things I tried out. It was so easy and delicious I made it over and over again–much to one of my sister’s dismay as she grew weary of it after the first few times I made it. However, I never have grown tired of it over these past 20+ years. I still have the original recipe I wrote down all those years ago, but I’ve tweaked it slightly, adding some things my childhood palette would have never tolerated (nuts!). I love it for its simplicity, for its ease, and how easily you can dress it up.

almond sponge cake - drifter and the gypsy blog
almond sponge cake - drifter and the gypsy blog

INGREDIENTS: (serves 4)

3/4 cup all-purpose flour / gluten-free all-purpose flour / almond flour (your call!)
1/2 sugar
2 eggs (or 1/2 cup applesauce)
1/2 cup of ghee, softened (or substitute with butter)
1 tsp almond extract

sliced almonds
honey
berries

almond sponge cake - drifter and the gypsy blog

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.

Grease bread ban.

Whisk the sugar and eggs together, and then add the ghee and almond extract and continue whisking until smooth. Then slowly add the flour, mix thoroughly with a wooden spoon.

Poor mixture into greased bread pan, sprinkle sliced almonds on top, and bake for 25 minutes until a toothpick comes out clean. Edges will be golden.

Let cool for 6-8 minutes, and then remove from pan.

Drizzle the loaf with honey, and garnish with berries.

almond sponge cake - drifter and the gypsy blog
almond sponge cake - drifter and the gypsy blog

Ann (DIY Food Contributor)

click here for more diy food!

Leave a Comment

take
me to
the top
Copyright © 2017 Oh My Drifter. Theme by Maiden Sites