For the Webspiration Challenge (#3 Nov 2012)

Comfort food = cake.

Yesterday, we made this Sunshine cake. It's so simple, yet so special and so good. The trick is that it contains a little more sugar (yum) than ordinary cakes, and that you pause the baking after 10 minutes when you take it out to add the almonds . That way, you get like a crust which is really yummy!

I've used
From cOmfort: paper (Sue Cummings), bubbles (Ashalee Wall) and fotoblendz (Anna Aspnes)
From Otono: WA and leaf (Nina) and swirl (Feifei stuff).

Fonts: Calisto and John Handy.

Tfl.
Translation of recipe:
125g butter
3 eggs
3 dl sugar (white)
3 dl flour (white, Swedish flour has no addition of baking powder/soda)
1 tsp baking powder (not baking soda)
20 pealed almonds

Preheat oven to 175 C (= 350 F)
1. Melt the butter and let cool
2. Prepare a springform bakingpan by buttering and sprinkling breadcrumbs
3. Bat the eggs with the sugar well. Add flour mixed with baking powder to the batter, then add the melted butter, and mix quickly. Pour batter into the prepared pan.
4. Bake in the lower part of the oven for 10 minutes.
5. Meanwhlie, peal the almonds if they weren't pealed.
6. Split the almonds to thin halves, and arrange on the cake.
7. Continue to bake for 20-30 minutes.