Sarah Graham’s The Loveliest Almond Sponge

Name: The Loveliest Almond Sponge
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Modern
Ingredients: 150 g butter; 100 g coconut sugar (or regular brown sugar); 1 tsp vanilla paste or almond essence; 200 g almond flour; 2 tsp baking powder; 2 eggs; 1 cup raspberries (or blueberries or thinly sliced stone fruit); 1 tsp lemon zest

Sarah Grahamʼs The Loveliest Almond Sponge recipe tastes incredible. See ingredients & method below.

This is one of my favourite one-bowl wonders for a speedy afternoon tea fix.

It boasts only a handful of ingredients and is almost effortless to make, but also happens to be gluten-free, full of goodness and gives you the most delicious, delicate sponge. ... More

prep

cook

yield

difficulty

Pairs with

Riesling

Prosecco

Media Credit: Henk Hatting

Ingredients

2 eggs

150 g butter
100 g coconut sugar (or regular brown sugar)
1 tsp vanilla paste or almond essence
200 g almond flour
2 tsp baking powder
1 cup raspberries (or blueberries or thinly sliced stone fruit)
1 tsp lemon zest

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Method

Preheat your oven to 180°C fan-forced (200°C conventional) and grease and line a small round or square baking tin (approx. 20 cm)
Add the butter, sugar and vanilla/almond essence to a mixing bowl. Using a hand mixer, mix well until light and fluffy. Add the eggs and beat well until combined.
Fold in the almond flour and baking powder and mix again until just combined.
Transfer the mixture to your baking tin. Gently scatter over the fruit and lemon zest. Bake for 25-30 minutes or until golden and cooked through (a skewer inserted into the centre of the cake comes out clean).

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