Pam’s Almond Cake

My friend Pam, who lives in Joppa near Hayle has passed on a few of her recipes to me and here is another. This cake is flourless, so gluten free and fatless too. Can’t be bad, plus so quick and easy, in the oven in minutes. It is just wonderful as a dessert, alongside raspberries and even better served with clotted cream. Just three ingredients plus a little spice.

Pre heat your fan oven to 160C and lightly oil an 8” spring form cake tin [not too deep]. Line the base and sides with baking parchment.

4 large eggs, separated

6 oz caster sugar

a pinch of ground cinnamon

7 oz ground almonds 

In one bowl, whisk the egg whites until they form soft peaks, then whisk in about half of the caster, a little at a time until glossy. Set aside for a mo.

Whisk the yolks in another bowl with the other half of the caster sugar along with the spice until very thick. Fold in the ground almonds, then gently, a little at a time, fold in the egg whites., until it is well incorporated. Tip into your prepared tin and bake for about 50 mins. Cool for ten mins, in the tin then carefully turn out onto a rack.

Dust generously with icing sugar before serving, if you wish, along with fruit eg raspberries or strawberries and clotted cream!!

Easy peasy and so yummy. Thank you Pam, you are a star, love x