Gluten-free GROUND ALMOND CAKE

Delicious GLUTEN-FREE GROUND ALMOND CAKE

100-gms (4-ozs) butter or margarine (OR Soya Margarine if dairy free wanted)
150-gms (5-ozs) caster sugar
3-eggs
75-gms (3-oz) ground almonds
40-gms (1 and half ozs) RICE* flour
2 to 3 drops almond essence
flaked almonds for decorating

Method: Heat the oven to 180C (350F), mark 4
Lightly grease and line a deep 18-cms (7-inch) sandwich cake tin.
Cream butter and sugar well until light
Add almond essence
Add eggs, one at a time, adding one third of the almonds with each egg. Beat well.
Mix in the flour
Place in the prepared tin, and sprinkle flaked almonds on the top
Bake for about 40-minutes or until golden in colour, firm to touch and beginning to shrink from the sides of the tin (After 30 mins in the oven the cake top can be covered with greaseproof paper to stop too much browning).
Leave to cool in tin for 15 mins, then gently turn out onto cooling rack.
For double quantity to make a gateau, see below.
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*I have used Rice flour to make this cake, which is wheat-free, gluten-free and delicious. Rice flour makes a lovely texture as well.
You could also use plain wheatflour, spelt or rye flour if wanted instead of rice flour, all equally successful.
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LARGE gateau with filling:
Make two cakes as above without the flaked almonds on top. When cold sandwich them with Apricot Jam, cover top cake with white icing and flaked almonds.
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ENJOY !
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