This almond cake is very quick to throw together and is a different way to use up an accumulation of egg whites in the freezer especially if you’d like a change from using them to make meringue based cakes and desserts.
It’s great on its own for morning or afternoon tea or for dessert with a dollop of cream, poached fruit, ice cream or all three! It has a lovely texture and will keep for up to a week.
Rosie
ALMOND AFTERNOON TEA CAKE
Serves 8-10
300 gm ground almonds, toasted in the oven until light golden
275 gm caster sugar
75 gm Revenge Gluten-Free Almond Plain Flour Mix (see recipe below)
8 egg whites (around 260g)
1 pinch salt
1 tablespoon finely grated lemon zest
40 gm flaked almonds
2 tablespoons apricot jam, warmed and sieved
Preheat oven to 180°C. Line a 22cm spring form cake tin with baking paper.
Pulse cooled, ground almonds, caster sugar and gluten-free flour mix in a food processor until well combined or mix thoroughly with a whisk.
Whisk egg whites and salt together until firm peaks form. Gently fold in the dry ingredient mix with the lemon zest. Transfer mixture to prepared tin and scatter the top with almond flakes. Bake for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to stand in the tin for 10 minutes before transferring to a wire rack. Brush with the warm apricot jam and allow cake to cool before storing. Cake will keep for up to a week if kept in an airtight container.
Revenge Almond Gluten-Free Plain Flour Mix
280 gm almond meal
210 gm besan flour
280 gm fine white rice flour
175 gm corn flour
Combine well and store in an airtight container in the fridge.