Whisk the egg with the sugar until light and fluffy. Fold in the flour and chopped almonds. Pour the mixture into a greased, floured cake tin about 24 cm in diameter. Sprinkle the berries over the cake. Grate the butter/margarine over the cake and sprinkle with the nib sugar. Bake in the centre of the oven at 175 °C for approx. 20 minutes. For an extra special touch, serve with a little whipped cream or vanilla ice cream.
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