Zubereitung

1. 1

   Preheat oven to 180 degrees C. Grease and line the bottom and sides of one 20cm round cake tin.

2. 2

   Beat butter and sugars until light and fluffy.

3. 3

   Beat in eggs, essence and golden syrup till mixed fully through.

4. 4

   In a separate bowl, sift the cocoa powder and SRF together. Stir in the almond meal.

5. 5

   Alternating with the milk, fold in the dry ingredients into the butter-egg mixture until a smooth batter is formed.

6. 6

   Spoon batter into the cake pan (make sure it isnt too high, though it wont be if you had my luck!), smooth the top using the back of the spoon and bake for 35-40 minutes or till a skewer inserted comes out clean.

7. 7

   Let stand in pan for 5 minutes before turning out onto the wire racks to cool completely.