Puglia is famous for its almonds, and the local farmer shows Sophie how they are harvested and shelled -- it's a dusty business! She cooks an almond cake, which is even better when served the next day with caramelised apricots.
Ingredients
Method
- Baseline a 24cm shallow springform cake tin with baking parchment and grease the sides. Preheat the oven to 180C/160F/Gas 4.
- Tip the almonds into the bowl of your food processor and add 3 tablespoons of the sugar. Grind as finely as you can. Mix with the flour.
- Whisk the egg yolks with the remaining sugar and the vanilla extract until thick and light and pale. Use an electric whisk if you don’t want your arms to wilt beyond use. Whisk in the liqueur. Wash your whisk well to remove all traces of egg yolk.
- Now whisk the egg whites with the lemon juice and salt until they form soft peaks. Fold alternate scoops of the almonds and the egg whites into the egg yolks until all are nicely blended. Pour into the prepared cake tin. Scatter the chocolate, if using, over the batter. Bake for around 30 minutes until golden brown. Test by plunging a skewer or cocktail stick into the centre. When it comes out clean, the cake is done. Cool in the tin before unmoulding.
- If you want a tad more glamour, dust with icing sugar before serving.
Cook's Note
This is one of those rare and happy cakes that taste better the day after they are made. The flavours mellow and blend but the almonds keep it moist and fragrant. I love the plain version with no more than vanilla and a (generous) dash of liqueur, but you can gussy the whole affair up with chocolate drops if you long for something more indulgent. Grinding your own skin-on almonds is key to maximise the almondiness and lots of little nubbles of nut amidst the tender body of the Rosata.
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