Ingredients:
200g almonds
3 eggs
150g sugar
1 sachet vanilla sugar (or about 1 tsp homemade)
35g corn starch
1) Chop almonds 10s/speed 7. Set aside.
2) Put butterfly in TMX.
3) Add eggs, sugar and vanilla sugar to TMX and stir 40s/speed 4.
4) Add almonds and starch, mix 10s/speed 3.
5) Remove lid and use the spatula to push down the mixture from the sides and then stir 5s/speed 3.
6) Pour the sponge mix into a cake tin that has been lined with baking paper and bake in a preheated oven.
Oven temperature: 175C
Baking time: 25-30 mins
Suggestion:
This sponge cake can be used as a base for tiramisu and can also be topped with fruit.
