Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 77

Based on Anna del Conte’s recipe in her book, Secrets of an Italian Kitchen (Bantam Press, 1989), this is a subtle cake to eat after a meal with a little crème fraîche.

150g/5oz blanched almonds, whole or flaked

3 eggs, separated

150g/5oz golden caster sugar

60g/2oz potato flour

1¹/₂ oranges

a pinch of salt

30g/1oz butter, softened

icing sugar for dusting

Preheat the oven to 160°C/325°F/Gas Mark 3. Chop the almonds in a food processor, or finely by hand, until they have a crumb-like texture. Whisk the egg yolks with the sugar until pale and creamy. Add the almonds and the potato flour. Grate the zest of the whole orange into the mixture, then add the juice of 1¹/₂ oranges.

In a separate bowl, whisk the egg whites with the salt until they form stiff peaks. Fold them into the orange and egg mixture. Butter a 20cm/8 inch round cake tin – use up all the butter; when it cooks it will be absorbed into the cake and form a delicious crust. Pour in the mixture and bake for 50 minutes, until the cake has shrunk from the side of the tin and feels springy when you press the surface with a finger. Unmould the cake and cool on a wire rack. Dust with icing sugar.