Post by kickingfrog on Jan 27, 2011 14:50:05 GMT
Go with anything cake
Posted by davidmc on 9/3/2004,
GF board
I spotted this recipe in the Sunday Times magazine recently and it sounds wonderful if the writer's enthusiasm was anything to go by -looks good too -It seems to be GF as far as I can tell
Ingredients:-
3 medium eggs
160 g ground almonds
150g golden caster sugar
zest and juice of half an unwaxed/ organic lemon(or the zest of half a small unwaxed/organic orange,plus1.5 tbsb juice)
quarter-half tsp ground cinnamon
icing sugar to dust
Preheat the oven to 180c degrees/gas mark 4. separate the eggs:whites in one big mixing bowl, yolks in another. With a wooden spoon beat the yolks, gradually adding 130g of the sugar, until pale and creamy. Fold in the ground almonds, zest, juice and cinnamon to make a stiff paste. Using an electric whisk, whisk the whites until they form soft peaks, then gradually beat in the remaining sugar. Keep whisking until the mixture is glossy and the peaks are stiff when you remove the whisk.
Stir one third of the whisked whites into the almond mixture to loosen it slightly, then, using a metal spoon, carefully fold in the remaining mixture, in two batches. Be gentle or you'll lose all the air you've whisked in.
Butter a 17.5 cm round pie tin, cut a piece of greaseproof paper to fit the bottom and put that in. transfer the mixture to the tin and bake in preheated oven for 35 mins. It should be lightly risen with a chewy crust but still quite soft inside. it will be darker brown around the edge than in the middle -cover with foil for last 5 mins if you think your oven will burn it.
Leave it to cool a little, turn it out, brown side facing up. Sieve icing sugar on top and serve slightly warm.
Cake can be eaten with anything, cream, fruit compote, poached rhubarb, ice cream etc. I haven't had time to try it yet but the writer said he made one and ate it all in one go it was so delicious. Roll on the weekend till I have a go myself!
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