Ok I PROMISE I will stop with the baking and the sweet treats. Soon. Next week. Ok I lie, I can’t tell you when I’ll stop – they’re just so good lately!
This is a take on the classic sponge with whipped cream – due to the almond, it is slightly denser but still as delicious as ever.
Now you can make these as individual cakes (i.e. in muffin tins) or you can make one square sponge and cut to your preferred size.
1/4 cup of Almond Meal or Ground Almond
1 large cup of Cornflour
1/4 cup of Caster Sugar
1 tsp of Vanilla
1 tsp of Baking Powder
1 tsp of Xanthan Gum (you can omit this if you prefer a denser cake or don’t have any)
200 mls of Full Cream
1 to 2 tablespoons of Pomegranate Molasses (if you don’t have this, you can use jam of any kind)
Pink Food Colouring
In a bowl, mix your Eggs, Cornflour, Almond Meal and Sugar. Beat with a whisk for approx 2 – 3 minutes. From there, add the last of your ingredients and beat for another minute.
Cook for approx. 20 minutes at 180 deg – in your baking dish/tray of choice. Now this may puff up in the middle, but when you take it/them out of the oven, press lightly on the middle and the puff goes down.
Set cake/s aside to cool.
In a bowl, whip your cream – then add your molasses and food colouring.
The fun part about this recipe is the presentation and decorating is completely up to you!