Almond sponge cake (diabetics)

Name: Almond sponge cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 200 g Butter or margarine; 32 g Agave syrup; 4 Eggs (size M); 120 g Wholemeal wheat flour; 130 g crushed almonds; 1/2 package Baking Powder; 1/2 Tsp. Cinnamon; 7-10 Tbsp Fat and breadcrumbs; 70 g flaked almonds; 25 g Apricot Jam

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

200 g Butter or margarine
32 g Agave syrup
4 Eggs (size M)
120 g Wholemeal wheat flour
130 g crushed almonds
1/2 package Baking Powder
1/2 Tsp. Cinnamon
7-10 Tbsp Fat and breadcrumbs
70 g flaked almonds
25 g Apricot Jam

Directions

1
Cream fat and agave syrup. Stir in eggs bit by bit. Mix flour, ground almonds, baking powder and cinnamon, stir in little by little. Pour the dough into a greased, breadcrumbed ring cake tin (approx. 1 1/2 litre capacity) and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 ° C / gas: level 3) for approx. 45 minutes. After 20 minutes cover with parchment paper if necessary.
2
Remove the cake and let it cool down. Then turn out of the tin. Roast the flaked almonds and let them cool down. Heat up the jam and spread the cake all around. Sprinkle with the roasted almond flakes