Italian almond ring cake
Makes 12 slices
For the cake mix:
zest and juice of ½ untreated lemon
190 g butter
1 vanilla pod
225 g sugar
pinch of salt
225 g flour
100 g ground almonds
butter and breadcrumbs for the baking tin
1 tbsp apricot jam for spreading
flaked almonds for decoration
icing sugar for dusting
Pre-heat the oven to 225 °C (Gas Mark 7). Grease a ring mould and line with breadcrumbs. Wash the lemon in hot water, towel dry and finely grate the zest. Separate the eggs and beat the egg whites with a squeeze of lemon juice until stiff. Store in a cold place for later.
Melt the butter in a flat pan and allow to cool slightly. Cut the vanilla pod lengthwise and scrape out the pulp. Beat the egg yolks, vanilla pulp sugar and the salt until creamy. Stir in the flour, grated zest and gound almonds, then mix in the liquid butter. Pour the whipped egg whites into the mixture and fold in.
Turn into the cake tin and bake on the middle shelf for approx. 10 minutes. Reduce the oven setting to 175 °C (Gas Mark 3.5) and bake the cake for a further 30 minutes. Then, leave to cool on a cooling rack.
In the meantime, heat the apricot jam gently in a pan. Spread the warm jam over the surface of the cake. Sprinkle with almond flakes and dust with icing sugar.
|Italian almond ring cake recipe|