Ingredients
- For the batter
- 1.5 cups (300 ml) plain flour
- 1 cup (200 ml) caster sugar
- 3 tbsp (45 ml) cocoa powder
- 10 g (2 tsp) baking powder
- 1 sachet (5 g) vanillin sugar or 1 tsp (5 ml) vanilla powder
- 5 tbsp (75 ml) vegetable oil
- 1 tbsp (15 ml) apple cider vinegar
- 1 cup (200 ml) water
- For the top
- 3 tbsp (about 25 g) flaked almonds
Method
- Heat the oven to 180°C (conventional). Grease and flour a 20 cm round cake tin.
- Sift the flour, sugar, cocoa and baking powder into a large bowl and mix.
- Add the water, oil, vinegar and vanillin and whisk until you have a smooth, runny batter.
- Pour the batter into the tin and scatter the flaked almonds over the top.
- Bake for 30-35 minutes, until a skewer inserted in the centre comes out clean.
- Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
Note: If the almonds darken too much, cover the cake loosely with aluminium foil for the last few minutes.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.