members recipes

This cake contains no butter, which is a nice change. Even though you pour the single cream over the finished cake when it´s just come out of the oven it´s light and fluffy.

This cake is quite flat, use half the dough for a springform tin (26 or 28 cm in diameter). It will be higher which means you might have to bake it for longer! Use a toothpick or wooden skewer to test whether it´s done while it is still in the oven (see method).

Ingredients
3 eggs

250 g caster sugar

1/2 vanilla pod, seeds

pinch of salt

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400 g white flour

4 level tsp baking powder

300 ml buttermilk

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100 g sliced almonds

50 g caster sugar

1/3 tsp cinnamon

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200 ml single cream

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some butter for the baking tray

Method
Preheat the oven to 200°C. Start to make the dough ready whilst the oven heats up.

Butter the baking tray (size of the oven, about 40x30 cm) and set aside.

Crack the eggs in a bowl, add sugar, the seeds of the vanilla pod and the salt, beat until it´s creamy (almost like whipped cream) and the sugar has dissolved.

Sieve the flour and mix it with the baking powder.

Add the flour-mix and the buttermilk to the above egg-mixture and quickly fold it under.

Pour the dough on the baking tray and smooth it out.

Mix the almonds with the sugar and cinnamon and sprinkle it over the cake.

Put the cake in the oven and bake it for about 20 minutes, depending on your oven. If you´re not sure whether it´s done, use a toothpick or wooden skewer and pick it in the cake right through to the ground, remove it and touch the end of it. When it´s sticky the cake is not done yet. Do this test quickly to make sure the oven does not lose too much heat.

Bring the single cream almost to boil, as soon as the cake comes out of the oven, pour the hot single cream evenly on the surface of the cake, the cake is supposed to soak the liquid up.

Let it cool off. Ready to serve!

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ALTERNATIVES:

- Replace the single cream with milk, some of it or all. You can also replace it with buttermilk, but you gotta like the taste!
- Mix the single cream with some amaretto
- Replace the sliced almonds with hazelnuts or coconut flakes. In both of these cases you have to make sure the hazelnuts or coconut flake don´t get burned in the oven! If that should be close to happen, place some aluminium foil on the surface to prevent nuts from getting burned.