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- Prep time:
- 15 min
- Cook time:
- 1 hr 10 min
For only 83p per serving, Matt Tebbutt’s easy cake is equally scrumptious for afternoon tea or dessert
Method1 Preheat the oven to 180C/gas 4.
2 Cream the butter and sugar in an electric mixer until almost white.
3 Beat in the eggs, then the sifted flour and ground almonds and mix well.
4 Stir in the almond essence, lemon zest and juice.
5 Transfer the mixture into a 21-23cm springform tin and bake for about 50 minutes. Cover loosely with foil if it starts to brown too much. While the cake is baking, prepare the almond sauce.
6 For the almond sauce: put all the ingredients into a saucepan and stir gently until it comes to the boil.
7 Spoon the almond sauce mixture over the cake and return to the oven for 10 minutes.
8 To serve, slice the cake and serve with a dollop of yogurt.