- 2 eggs
- 1/2 cup (1 1/4 dl) sugar
- 1/2 cup + 1T (1 1/2 dl) gluten free all purpose flour
- 3T + 1t (1/2 dl) almond flour
- 1 t baking powder
- a pinch of salt
- 3 T + 1t (1/2 dl) dairy free milk
- 75 g vegan butter, melted
- 75 g vegan butter
- 1/3 cup (3/4 dl) sugar
- 2 T gluten free flour
- 2 T dairy free milk
- 3/4 cup (1 3/4 dl) sliced almonds
Preheat the oven to 350 F/175 C
Beat eggs and sugar until white and fluffy. Mix in the flours, salt and baking powder, Add the milk and last the melted butter.
Line the bottom of a spring form (9″/23 cm diameter) with a parchment paper and grease the sides of the form. Pour in the batter and bake in the lower part of the oven for 25-30 minutes.
While the cake is in the oven put all the ingredients for the topping in a sauce pan and heat it up slowly. Stir till it starts to thicken.
Take the cake out of the oven, pour the topping over it and bake in the middle of the oven for another 10-15 minutes, or until the topping is getting a little color.