March 18, 2013 by Bloke In A Kitchen
This is a beautifully simple cake, moist and zesty, with an irresistibly chewy, slightly crunchy topping. Many recipes from the Mediterranean have a genius for taking just a few everyday ingredients, and transforming them into something quite glorious.
The recipe is from Claudia Roden’s classic book ‘Mediterranean Cookery‘. Like many cake recipes from the region, no flour is used, and is flatter than most English cakes.
200g (7 oz) ground almonds *
150g (5 oz) sugar
4 large free range eggs, separated
Grated zest of 2 lemons
* In Claudia Roden’s original recipe, she uses whole, blanched almond, which are finely grounded in a food processor.
Beat the egg yolks with the sugar to a pale cream then beat in the grated lemon zest.
Add the ground almonds and mix well.
Beat the egg whites until stiff, and then gently fold into the almond mixture.
Pour into a buttered and floured 23 cm / 9 inch cake tin, preferably non-stick and with a removable bottom. Bake for 40 minutes, or until the cake feels firm and is golden brown on top.
Leave to cool before turning out.