Cake determined by the weight of the egg
To be honest when I saw this recipe I was doubtful as to whether it would work or not, but, once again Grandma Rules OK.

1 Egg
It’s weight in:
Castor sugar
Margarine/butter
Ground Rice or rice flour
Vanilla essence/almond essence
Raspberry Jam.
Preheat the oven to 180⁰C/gas 4/350F

cakes_2

First of all, line the bun tray or individual small tins with short crust pastry, put a small amount of jam on to the bottom of  each of the  pastry in the tins  and set to one side.

Cream the fat and the sugar to a cream, add the egg, and beat until smooth.
Fold in the ground rice and essence and mix well.
Spoon the mixture on top of the jam, careful not to over fill the bun cases.
At this point I sprinkled flaked almonds over the top of each cake, but this is optional
Bake in the oven for 10-15 minutes until the cake is golden brown