Sponge cake with strawberries and almonds
- 90g brown sugar
- 130g sunflower oil
- 250g orange juice
- 1 Tbsp vanilla extract
- 340g Mitsides Plain flour
- 1 ½ tsp baking powder
- Some strawberry jam
- 2 Tbsp almond flakes
Preheat oven to 180°C. Line a loaf tin with baking paper.
In a mixer bowl, add the sugar and sunflower oil and beat together. Add orange juice and vanilla and mix again. Add the flour and baking powder and mix again until you have a smooth batter.
Pour 2/3 of the batter in the tin. In the middle add a stripe of strawberry jam while pressing down with the spoon so that the jam goes in the dough. Cover with the rest of the batter and sprinkle with some almond flakes. Bake in the oven for 40 minutes.
Let it cool completely before slicing it.