Almond cake

Recipe from: 3 February 2016
recipe, cake, bake,almonds

Ingredients 9
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 8
    large eggs, separated
  • 5
    ml
    grated lemon zest
  • 5
    ml
    ground cinnamon
  • 5
    ml
    vanilla essence
  • 500
    ml
    finely chopped blanched almonds
  • TOPPING:
  • 25
    ml
    rum or brandy
  • 4-6
    oranges, peeled and segmented
  • 250
    g
    xylitol OR 320g sugar
 

Method

00:20
 
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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



 

Read more on: recipe  |  bake  |  cake  |  almonds
 

NEXT ON FOOD24X

Chocolate fudge nut pieces

2016-09-30 07:28
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.