Weekly baking - French almond cake

This receipt is for a traditional yet simple sponge cake from France. Made with ground almond. Best served with fruit and cream.

Receipt:

110 g unsalted butter, soft
150g caster sugar
3 eggs, beaten
90g ground almonds
40g self-rising flour
1 tablespoon milk
1 tablespoon flaked almonds for sprinkling

Put the butter, sugar and beaten eggs in large bowl, add the almonds, flour and milk, then beat with whisk (or electric mixer). When light and fluffy, spoon into the tin (about 20 cm in diameter) and spread evenly.  I use also baking parchment. It is easier to get the cake out. Sprinkle the flaked almonds over the top.

Bake in preheated oven at 180C for about 30 minutes or until nice and brown.

 Enjoy!