Gluten Free Neapolitan Cake

This magnificent gluten free moist almond cake is a perfect slice of cake for afternoon tea.

Ingredients make 18 slices

250 g butter

250 g caster sugar

250 ml  eggs

250 g almond meal

Method

Preheat oven to 180ºC normal bake. Mix butter and sugar in a bowl until creamy. Add eggs gradually and mix until combined. Blend the almond meal in and mix evenly. Divide the mixture into three equal portions. Add red colour to one portion and green colour to another. Spread each mixture evenly into three separate greased and baking paper lined 28 x 18 cm cake tin. Bake in the oven for approx. 40 minutes. Allow cooling in the fridge for 60 minutes. Turn the green cake upside down on a tray with baking paper and spread a layer of vanilla buttercream on top. Place the yellow cake on top and spread another layer of vanilla buttercream. Place the red cake on top and finish with a layer of melted dark chocolate. Sprinkle with chopped toasted almonds. Place the cake in the fridge for 10 minutes before cutting into slices. Keep the cakes stored in an  airtight container in the fridge.

Note: To make this as a dessert substitute buttercream with vanilla mousse.