This cake, like so many of the recipes on here, kind of morphed into something else! The original recipe I had received in one of the recipe swaps that went around the internet a few years back… so thank you to Patricia McQ for the original.
The recipe was rooted out recently as a friend who is coeliac was coming for lunch. I started to make the cake, and guess what happened? Half way through I realised I did not have all the ingredients required! Time to improvise. So this is what happened.
Ingredients:
- 4 eggs, separated
- 200 g caster sugar – split into 130 g and 70 g lots
- 150 g ground almonds
- 50 g flaked almonds – blitzed to a breadcrumb consistency.
- Few drops of vanilla essence
- Zest and juice of half a lemon
Method:
Preheat oven to 180 degrees.
Line an 8″ tin with greaseproof paper.
Beat egg yolks. Add 130 g of caster sugar to egg yolks and mix gently. Fold in the ground and crumbed almonds (these add a nice texture to the cake). Next add the zest and juice of lemon, and the vanilla essence. This will be quite a stiff consistency.
Whisk egg whites until they form soft peaks. Add the 70 g of sugar.
Fold the egg white mixture into the egg yolk mixture.
Spoon mixture into your prepared tin.
Bake for 30 – 35 minutes.
Dust with icing sugar.
Enjoy!
A Year In Redwood 