Eggless Cake Recipe

By foodiva

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Ingredients

SPONGE:
140 g (5 oz) sugar
140 g (5 oz) butter
140 g (5 oz) almonds, peeled and chopped
140 g (5 oz) flour
1 lemon, juice and zest
FILLING:
apricot jam
FROSTING:
whipped cream

Details

Servings 1
Adapted from kitchennostalgia.com

Preparation

Step 1

Cream sugar and butter.
Add almonds, flour, lemon juice and lemon zest. Mix together.
Cook for 20 minutes until springs back when touched. Let cake cool completely.
Split cake into two horizontal layer. Spread jam evenly over the bottom layer of the cake and top with remaining half.
Frost with whipped cream.