Almond layer Cake
Ingredients:
- 4 large eggs
- 4 oz caster sugar
- 3 oz self-raising flour
- 2 oz ground almonds
- Few drops almond essence
Image via WikipediaFor icing:
- 3eggwhites
- 1 lb 2 oz caster sugar
- Pinch of salt
- 6 tablespoons cold water
- Pinch of cream of tartar
- 2 oz toasted flaked almonds
- Cooking Time: 20 minutes over 190c, 357F, Gas Mark5.
Grease a roasting tin about 38x30cm (15x12) and line the base and sides with greased greaseproof paper. Whisk the eggs and sugar until the mixture is thick and creamy and the whisk leaves a trail when it is lifted out. Sieve in the flour and fold into the mixture with the ground almonds and the almond essence. Turn the mixture into the prepared tin and level off. Bake in a moderately hot oven for 20 minutes or until the cake is pale golden and springs back when lightly pressed. Turn out on to a sheet of greaseproof paper and leave to cool. When the cake is cold cut it across into three rectangles.
Put the egg whites, sugar, salt, water and cream of tartar into a bowl and place over a pan of hot water. Beat with an electric beater until the mixture thickens forms peaks_about 7 minutes. Spread some of the icing on two of the rectangles of cake, sprinkle with some of the almonds and sandwich the layer together. Spread the remainder all over the top and sides of the cake and sprinkle with the remaining almonds. Leave to set for at least an hour in a cool place.
