French almond cake

5 eggs at room temperature showstopper_cut_almond_cake
200g  caster sugar
half a teaspoon of salt
finely grated zest of 1 lemon
200g ground almonds
30g plain flour
Knob of butter for greasing your tin

Switch on your oven and pre-heat to 180°C/350°F/gas mark 4.  Base-line a 23cm (9in) springform tin with greaseproof paper, and smear the insides with a bit of butter. Grate the zest of your lemon, then cut the lemon in half,. Get two large bowls ready. The one for the egg whites should be ceramic, steel or glass – trying to whisk egg whites in a plastic bowl is a recipe for disaster, as plastic is never completely grease-free and any trace of grease will mean you can’t get as much air into the whites as you need. Rub the inside of the bowls with the cut lemon halves (you can use them for putting in your gin and tonic later). Separate the eggs and put the whites in one bowl and the yolks in the other.  Add half the sugar to the yolks and beat together until light, pale and fluffy. Add the lemon zest and beat for a bit longer. An electric hand mixer is great for this – if you use a hand whisk you will get really tired trying to make this cake!

In the other bowl, beat the whites until they form stiff peaks. If you are using the same mixer for both yolks and whites, make sure that you clean the blades well before whipping up the whites – see comment above about grease and egg whites. Add the remaining sugar to the whites gradually, and keep beating until stiff and shiny.

Using a metal spoon add two big spoonfuls of the whites to the batter to loosen it then fold in the rest, using a cutting motion to avoid knocking out all the air you’ve carefully beaten into the whites. Weigh out the salt, almonds and flour and mix together thoroughly, then fold gently into the egg mixture. There’s really no need to sift the flour/salt/almond mixture, just make sure there are no big lumps of ground almonds and that the salt is evenly distributed.

Scrape the mixture into the springform tin and bake  for 40 minutes. The sponge should be coming away from the sides and the middle should spring back when gently pressed.

Leave in the tin for 10 minutes, then turn out and place the right way up on a cooling rack. Once it is completely cool, remove the paper. This cake does sink slightly in the middle as the only raising agent is the egg whites.

The image is of my entry for the street party bakeoff challenge – three layers of French almond cake, sandwiched with blueberry and raspberry jam, finished with white chocolate ganache, white chocolate fingers and white chocolate buttons, and topped with fresh strawberries and blueberries. It came second…showstopper_almond_cake

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