Almond sponge cake

100 gr softened butter
100 gr caster sugar
2 large eggs
100 gr ground almonds, sieved
icing suger for dusting
 Butter an 20 cm cake tin and line the base of the tin with a disc of siliconized greaseproof paper. Cream the butter, gradually adding the caster sugar. Beat together until the mixture is pale and flufy. Beat in the eggs one at a time. Lastly fold in the sieved ground almonds, using a metal spoon. Pour into the prepared cake tin and bake in a moderate overn (180°C) for 25 to 30 minutes, until the cake is beginning to come away from the sides of the tin. Cool on a wire rack and dust with the icing sugar before serving.

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