

Preheat oven to 180 degrees C. Grease and line the bottom and sides of one 20cm round cake tin.
Beat butter and sugars until light and fluffy.
Beat in eggs, essence and golden syrup till mixed fully through.
In a separate bowl, sift the cocoa powder and SRF together. Stir in the almond meal.
Let stand in pan for 5 minutes before turning out onto the wire racks to cool completely.
Once cool, split the cake in half carefully.
Spread one halfs crumby bottom generously with a layer of frosting.
Serve at room temperature after 3-4 hours of refrigeration (or eat without refrigerating)
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