Post by kickingfrog on Oct 23, 2016 12:36:24 GMT
Almond cake (Claudia Roden)
Serves 10
blanched almonds 250g
eggs 6, separated
caster sugar 250g
orange grated zest of 1
lemon grated zest of 1
almond extract 4 drops
butter to grease the cake tin
(GF) flour to dust the cake tin
icing sugar for dusting the cake
Grind the almonds finely in a food processor. Beat the egg yolks with the sugar to a pale cream with an electric mixer, then beat in the orange and lemon zest and almond extract. Add the ground almonds and mix very well.
With a cleaned mixer, whisk egg whites until stiff and fold into egg and almond mixture – the mixture is so thick you need to turn it over quite a bit into the egg whites. Grease a spring-form cake tin around 28cm in diameter (preferably non-stick) with butter and dust with flour, then pour in the mixture.
Put the cake into an oven preheated to 180C/gas mark 4 for 40 minutes or until it feels firm. Let it cool before turning out. Dust the top with icing sugar. If you like, cut the shape of a Santiago cross out of paper and place it in the middle of the cake before dusting with icing sugar. Then remove the paper shape.
www.theguardian.com/lifeandstyle/2012/mar/18/spanish-recipes-exclusive-claudia-roden#8
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