Almond Cake

• This moist-textured cake is best the day after it is made. Serve with whipped cream or fruit, perhaps a berry compote.

  Ingredients

  • 5 egg whites (at room temperature)
  • pinch of salt
  • 75g/3oz caster sugar
  • 175g/6oz ground almonds
  • 1 orange, zest only, grated
  • 25g/1oz slivered almonds

    Preparation method

    1. Preheat the oven to 190C/375F/Gas 5.
    2. Grease and line a 20cm/8in springform cake tin.
       Watch recipe0:33 mins
    3. Whisk the egg whites with the salt until they stand in soft peaks. Whisking constantly, add the sugar a little at a time. Continue whisking until the mixture is firm, shiny and very thick.
    4. Fold in the ground almonds, orange zest , with a metal spoon. Pour the mixture into the cake tin and sprinkle the slivered almonds over the top.
       Watch recipe1:02 mins
    5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
    6. Allow to stand in the tin for 10 minutes, then loosen, turn out and leave to cool on a wire rack.