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Dairy Free Almond Cake

A delicious almond sponge cake that is easy to make, moist and light.
Easy
Serves 12
55 mins

INGREDIENTS

  • 100g Buchanans Flaked almonds
  • 200g Caster Sugar
  • 150g Plain Flour
  • 150g Icing Sugar
  • 1tbsp Corn Flour
  • 350ml Egg Whites (12 large eggs)
  • 1 tsp Cream of Tartar
  • 2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract

METHOD

  • Preheat oven to 180oC. Sieve icing sugar, flour and cornflour together and leave to the side.
  • In a bowl, beat the egg whites on high speed until foamy. Continue to beat whilst adding cream of tartar, vanilla and almond extract.
  • Gradually add the caster sugar and continue to beat until stiff peaks form. Quickly fold in the flour mixture, 4 tbsp at a time (be careful not to overmix).
  • Pour the mixture into a cake tin and sprinkle with flaked almonds.
  • Bake in the preheated oven for 35 minutes or until golden and cooked through. Remove from oven and allow to cool for 10 minutes before moving to a wire rack to cool completely.
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W G Buchanan & Son Ltd
  • 3 Sloefield Drive,
  • Trooperslane Industrial Estate,
  • Carrickfergus, County Antrim,
  • BT38 8GX

Telephone +44 (0) 28 9335 7810

Fax +44 (0) 28 9336 8540

W G Buchanan & Son LTD is in receipt of ERDF Funding

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