Ingredients & Nutritional Info
Method
Pre heat your oven to 190C / 170C fan / 375F / Gas Mark 5
In a large bowl sift in your flour and almonds and add the sugar and mix together until all is combined. Next crack in your eggs, milk, oil and almond extract and mix together until your mixture forms a smooth batter.
Use a shallow oven proof dish or cake tin and place your fruit so it is evenly distributed across the base. Cover with the sponge mixture and bake for 30 mins. Check how your sponge is cooking with a skewer and if it doesn't come out clean pop back in the oven for a further 10 mins. Our cake cooked for a total of 40 mins, but this can alter depending on your dish and what fruit you use.
Serve warm or cold (it can be reheated for 10 mins in the oven if required). We love it warm with ice cream, but is also delicious with cream or custard.
Try using different fruits. Apple and cinnamon works well, with walnuts on top, or in the summer try plums, raspberries or apple and blackberry.
