Spoja Lorda

Method

Cream together butter and caster sugar until pale and fluffy, then beat in eggs one at a time with vanilla extract. Sift flour, cocoa powder, baking powder and salt together, then fold into the creamed mixture alternately with milk until fully combined. Stir in ground almonds and pour the batter into a greased and lined 23cm round cake tin. Bake at 180°C for 35-40 minutes until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire rack. Once completely cool, dust generously with icing sugar. This traditional Sammarinese chocolate and almond sponge is characterised by its moist crumb and delicate flavour.