SUPER SPONGE CAKE

This delicious and easily made cake is my own version of several I have seen in Italian cookbooks and in Mediterranean countries. 

The  recipe is based on ground almonds and is springily delicious with a golden slightly sticky top. Whilst many gluten free cakes will not save for long this one can be kept for several days if stored in a tin – and even taste better then - though the plate is likely to be emptied in minutes saving you the trouble of storing it!  It will freeze successfully and tastes great served as a dessert with fruit compote and whipped cream. Cooking in a non stick fancy cake tin gives this delightful simply made cake an ultra sophisticated look.  It can also be cooked in a round tin if preferred.

 Ingredients

1 large can stoned peaches or apricots drained or 4 small cans tangerines (remove any pips) drained (the drained weight should be about 250g/ 10oz)

6 large eggs

225g/ 9oz castor sugar

250g/ 10oz ground almonds

1 heaped teaspoon gluten free baking powder (most supermarket baking powder is labelled as being gluten free but otherwise from health food shop or some delis).

1 fancy non stick mould or cake tin (9-10 inches/ 25cm across).

 METHOD

Preheat the oven to 190 degrees C.

Put the drained fruit in a bowl and mash with a potato masher or in a  food processor until reduced to a pulp.  Lightly butter the  mould or cake tin. If using the cake tin line it with greaseproof or siliconised paper.

Beat the eggs with a whisk until light in colour.  Then mixing well with a spoon add the sugar, ground almonds and baking powder.  Finally add the pulped fruit and mix in thoroughly with the spoon.

Pour the mixture into the tin and bake in the centre of the oven for about 30 minutes until the cake is golden on top, then cover with foil or greaseproof paper and cook for about a further 30 minutes.   Test with a skewer which should come out clean when the cake is ready