About this recipe: This cake uses ground almonds to replace the flour usually found in cakes. Be careful when preparing the almonds in a food processor because electric machines bring out the oil in nuts. Whizz a handful at a time.
Used different ingredients. I ADDED A SPINKLING OF INSTANT COFFEE FOR A MORE MOCHA TASTE. GREAT CAKE, WITH A PERFECT SPONGE CAKE TEXTURE. - 18 Jul 2008
I love this cake! I made it for a friend's birthday who cannot have gluten. Very moist and light cake. I made a chocolate/coffee frosting and was pleased as the basic cake is not too sweet. - 26 Jun 2012
Just lovely! well worth making. thank you. - 31 Aug 2009