Citrus Almond Torte
This moist cake is a perfect accompaniment
to any tea, even a morning cuppa!
4 Eggs
160g Ground Almonds
150g Golden Caster Sugar
Zest & juice of 1 Orange & 1 Lemon
1 tsp Ground Cinamon
splash of Vanilla Essence
Transfer the mixture to the tin and then
bake for approx 35 mins, but can take a few
minutes more. It will be a little squidgy but
not too much. ld gently 1/3 of the whites
into the almond mixture and then slowly
and carefully fold in the rest of the mixture.
I would use a metal spoon for this too.
Butter & Line a 17.5cm pie tin & don't forget
to grease proof paper the bottom of the tin.
Preheat your oven to 180c.
Transfer the mixture to the tin and then
bake for approx 35 mins, but can take a few
minutes more. It will be a little squidgy but
not too much.
Then separate the eggs, whites in one bowl,
yolks in the other. Beat the yolks gradually
with 130g of the sugar until creamy, then
fold in the almonds, cinnamon, zest, Juice &
vanilla making a very stiff paste.
Using an electric whisk, whisk the whites
until they form stiff peaks during the later
part of the whisking added the last 30g of
sugar. I use a metal bowl to keep the mixture
cool and whisk better.
30
Fold gently 1/3 of the whites into the
almond mixture and then slowly and
carefully fold in the rest of the mixture. I
would use a metal spoon for this too.
Now all you need to do is choose your
perfect Tea to go with it.
Enjoy making your Afternoon Tea & do let
us know how it goes!
As we say here at PGHQ – Everything Stops
for Tea!
The Suited Chef