Name: Almond cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 8 eggs large, seperated; 5 ml lemon zest only; 5 ml cinnamon ground; 5 ml vanilla essence; 500 ml almonds blanched, finely chopped; 25 ml rum or brandy; 4-6 oranges peeled and segmented; 250 g xylitol sugar

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Ingredients (8)

8	eggs — large, seperated
5 ml	lemon — zest only
5 ml	cinnamon — ground
5 ml	vanilla — essence
500 ml	almonds — blanched, finely chopped

TOPPING:

25 ml	rum — or brandy
4-6	oranges — peeled and segmented
250 g	xylitol — sugar

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Method:

Preheat the oven to 200°C.

Grease a 25cm round cake tin with butter, line the base then dust with flour. Shake out excess.

Beat the egg yolks and sugar (or xylitol) together until light.

Add lemon zest, cinnamon and vanilla essence. Stir in the almonds, a little at a time.

In a clean bowl, beat the egg whites until soft peaks form. Fold a third of the egg whites into the egg yolk mixture. Once it is well incorporated, fold in the remaining egg whites as lightly as possible. Spoon into the prepared tin and bake in a preheated oven for about 45 minutes or until a knife comes out clean if inserted.

Remove from the oven and run a knife around the edge of the pan. Remove from the pan and cool.

Topping Mix the rum or brandy with the orange segments. Spoon on top of the cake and cut into slices to serve.

Text and image: Ideas magazine

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