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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 1/2 lb almonds, slivered
- 6 eggs, separated
- 1 1/4 cups superfine sugar
- 1 orange, zest of
- 1 lemon, zest of
- 4 drops almond extract
- 4 drops vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons confectioners' sugar, for dusting
Method
- Finely grind almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream.
- Beat in the zests, extracts and salt.
- Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form.
- Stir a small amount of the egg whites into the egg and almond mixture to soften. Then fold in the rest. (The mixture is thick, so you will need to turn it over quite a bit into the egg whites).
- Pour into a greased and floured 11-inch springform pan.
- Bake in a preheated 350°F oven for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar.
