CookEat Recipe
Delicate Almond Cake
A shallow almond and potato-starch cake lightened with whipped egg whites and finished with icing sugar.
Method
Steps
Step 1
Gather the ingredients: 3 eggs, weighed in their shells before separating; Caster sugar equal to the weighed eggs, typically about 170–190 g; 125 g potato starch; 125 g butter: about 5 g for the tin and 120 g for the batter; 125 g blanched sweet almonds; Finely grated zest of ½ lemon; 5 g plain flour for the tin; 20 g icing sugar: 5 g for the tin and 15 g for finishing.
Step 2
Weigh the three eggs in their shells and measure the same weight of caster sugar, then separate the eggs. Heat the oven to 160°C. Dry the blanched almonds on a tray for about 10–15 minutes without browning, then cool completely. Grind very finely with one third of the measured caster sugar. Use sweet almonds throughout; a few optional drops of commercially prepared food-grade bitter-almond flavouring may replace the aroma of the historical bitter kernels.
Step 3
Increase the oven to 170°C. Grease a round tin with a base about 22 cm across using about 5 g of the measured butter. Dust with the plain flour mixed with 5 g icing sugar and tap out excess. Melt the remaining 120 g butter gently and let become lukewarm.
Step 4
Beat the three yolks with the remaining two thirds of the caster sugar and the lemon zest until very pale. Work in the potato starch, followed by the finely ground almond mixture and lukewarm melted butter. Mix thoroughly until even.
Step 5
Whisk the three whites to firm peaks and fold gently into the batter. Transfer immediately to the prepared tin and bake for about 25–35 minutes until golden and set, with no wet batter on a skewer. Cool briefly in the tin, unmould carefully and cool fully on a rack. Dust with the remaining 15 g icing sugar before serving.
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