The Primrose Bakery Christmas by Martha Swift has been dusted down and removed from the shelf and is making a regular appearance in my kitchen this December. It has not disappointed. A few weeks ago I tackled this delicious cake made of honey and almond. I have never used so much honey in one go and it was delightful. I will certainly be making this cake again.
4 large eggs, separated
50ml vegetable oil
1 teaspoon vanilla extract
300g ground almonds
1/4 teaspoon salt
1/4 teaspoon bicarbonate of soda
a handful of flaked almonds, to sprinkle
Preheat the oven to 180oC. Lightly grease a deep 20cm cake tine and line it with parchment paper.
using an electric hand mixer, in a bowl, beat the egg yolks, vegetable oil, honey and vanilla extract on a medium/high speed until pale and fluffy.
Fold in the ground almonds, salt and bicarbonate of soda, using a spatula.
In a clean bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites gently into the almond mixture. Pour into the prepared cake tin and spread out evenly. Sprinkle the flaked almond around the edge.
Bake on the middle rack of the oven or 45 – 50 minutes, until golden brown or an inserted skewer comes out clean. It will brown quickly, so cover with a piece of foil while baking. Allow to cool in the tin for 10 minutes, then turn out and enter leave to cool completely or serve while still warm.