Delicious with a nice pot of tea or dress it up with a dollop of crème fraiche, Greek yoghurt or cream. and serve it as a tasty after dinner dessert.
Serves 6 people
Method
- Line the base of a loose-sided cake tin (21-22cm diameter)
Set the oven to 180°C, gas 4. - Grind the almonds to a medium fine meal in a food processor or electric grinder.
- Separate the egg whites from the yolks.
- Beat the yolks with a wooden spoon and stir in the almonds, yoghurt, cinnamon and half of the sugar.
- In a separate bowl, whisk the egg whites until they stand in peaks (Keeping the air in this cake is the key to its success so don’t rush this bit). Add the remaining sugar and whisk a little longer.
- Using a large metal spoon, gently fold a third of the egg whites into the mixture. The idea is to retain as many of the bubbles as possible. Repeat until all the egg whites are combined with the almond mixture
- Carefully pour the mixture into the prepared tin and sprinkle almond flakes over the batter.
- Bake for about 35-40 minutes. Check after 25 minutes – cover the top of the cake with a piece of foil or baking parchment if it is getting too brown.
- Allow the cake to cool in the tin for 30 minutes, and then turn out. Good eaten warm or cold.
Ingredients
175 unblanched almonds (few extra for topping)
3 eggs
75 grams demerara sugar
2 tablespoon(s) Greek yogurt
0.5 teaspoon(s) cinnamon
1 pinch(es) salt
Replace the cinnamon with some fresh lemon zest for a lighter flavour.
