Serves 20
INGREDIENTS
- 1 ½ cups almond meal (ground almonds)
- ½ cup semolina
- 1 cup milk powder
- 1 cup caster sugar
- 1 Tbsp loose-leaf chai tea, or 4 chai tea bags
- 100g butter, melted, cooled
- 3 eggs, lightly beaten
- 1/3 cup slivered almonds
- Icing sugar, to serve
METHOD
- Preheat oven to 160°C/140°C fan-forced. Grease a 3cm-deep, 25cm cake pan. Line base and sides with baking paper.
- Combine almond meal, semolina, milk powder, sugar and tea leaves in a bowl. Add butter and eggs. Stir to combine.
- Pour into prepared pan. Sprinkle with almonds. Bake for 40 to 45 minutes or until golden and firm to touch. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Dust with icing sugar. Serve.
Approx. per serve: 795kJ | fat total 12g | saturated fat 4g | fibre 1g | protein 5g | carbs 16g
