on 12-12-2016 07:55 PM
I've made this cake a number of times and it's always nice. It's called Go With Anything because you can serve it with fruit, ice-cream, yoghurt, cream or custard. I like it with some nice softened fruit such as strawberries or raspberries.
3 Medium eggs
160g Ground Almonds
Few drops of Almond essence too if you like.
150g Caster sugar
Zest and juice of half a lemon (or a small orange) plus another 1and a half tbsp juice
1/2 tsp Ground Cinnamon
Icing sugar to dust
Preheat oven to 180c/350F/Gas Mk 4
1. Separate the eggs - whites in one big mixing bowl, yolks in another
2.Beat the yolks while gradually adding 130g of the sugar until pale and creamy
3. Fold in the ground almonds, zest, juice and cinnamon to make a stiff paste
4. Whisk the whites until they form soft peaks and gradually add the remaining sugar. Keep whisking until the whites are glossy and form stiff peaks.
5. Stir one third of the whites into the almond mixture to loosen it slightly then fold in the rest in two batches using a metal spoon. Be careful to do this gently to keep as much air in the mixture as possible.
6. Butter a 17cm round pie tin and cut a piece of greasproof paper to fit in the bottom. Transfer the mixture to the tin and smooth it out lightly and bake for about 35mins until it's just cooked. It might be a bit squidgy in the middle but that makes it even nicer once cool
12-12-2016 08:17 PM - edited 12-12-2016 08:20 PM
I made a @Jellibet flourless and dairy free orange and almond cake with a dash of cardamom yesterday and was very disappointed with it only made four portions. but it was yummy. I hope your one makes more as it look yummy too
on 12-12-2016 08:49 PM
@BigAll, gosh they must have been large slices.I could only have a small slice because the cake is so rich.I have another recipe which is chocolate and hazelnut which is just as delicious.You won't be able to have large slices of that one .Lol.
on 12-12-2016 09:07 PM
on 13-12-2016 12:55 AM
I like the sound of the cakes and might have a look at making both of them.
How how long does the cake keep fresh for @homebaker
I read your recipe and was intrigued but a little scared of the cardoman. I have cardoman pods but they aren't crushed, will they need bashing with a rolling pin @Jellibet
on 13-12-2016 07:48 AM
These no-flour cakes are wonderful. Ground nuts (and you can use any UNSALTED nuts) provide the binding and separating the eggs provides the lightness.
Try a chocolate one, it truely is sublime.
If you skin oranges/lemons then put the skin in a blender (you do not even have to remove the pith - but that does add a little bitterness). Give a quick whizz to reduce to a pulp. Then add whole nuts and whizz those - you will get a fine ground nut with a orangy/lemony infusion.
Blenders work just as well.
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