Sift the flour, almonds, sugar and baking powder into a bowl and mix to a dropping consistency with the crème fraîche and the egg.
Spoon the mixture into a
Bake in a moderate oven (Mark 5, 190°C, 375°F) for 30–40 minutes or until the cake is firm in the centre. Turn out on to a wire rack to cool.
© 1987 Geraldene Holt. All rights reserved.