I made an almond cake this week and it was very flat and heavy. It dropped completely in the middle. Tasted good though, with a chewy texture.
Quantities: 200g of each butter and sugar, 4 eggs, 150g sr flour, 100g ground almonds. A recipe from one of my cookery books.
I've searched on Google and came up with a variety of recipes, some with much less fat and sugar to dry ingredients,one with only eggyolks, 115G ground almondsand icing sugar, 85g plain flour, and some melted butter.
Would be grateful for good recipes for a light spongey almond cake from you baking experts.