digestive biscuit sponge cake

peter jackson

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


  • 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


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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