- 200g/7oz unsalted butter, room temperature, plus extra for greasing
- 25g/1oz plain flour, plus extra for dusting
- 120g/4oz caster sugar
- 125g/4oz ground almonds
- 1 tsp baking powder
- 25g/1oz digestive biscuits, crumbled
- 3 free-range eggs
digestive biscuit sponge cake
peter Jackson
9th November 2011
digestive biscuit sponge cake
For the almond pudding, grease and dust 4 10cm/4in loose-bottomed tart cases twice with butter a
Ingredients
Method
For the almond pudding, grease and dust 4 10cm/4in loose-bottomed tart cases twice with butter and flour.
Place all of the ingredients for the almond pudding into a food processor and blend until smooth. Divide the mixture among the prepared tart cases and bake for 15-20 minutes, or until the mixture starts to come away from the sides of the cases and is firm to the touch. Remove from the oven and set aside to cool.
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