I made a half quantity one on a silicon loaf tin
Ingredients
200g almonds ( not blanched)
6 large eggs separated
200g caser sugar or equivalent( Spleenda tells you how much on the pack)
pinch ground cinnamon
pinch salt
24cm greased lined tin
Method
1) Use a clean dry coffee grinder to grind the almonds finely
2) Add salt to egg whites and whisk to soft peaks. Whisk in half the sugar to stabilise the foam
3) Whisk yolks with remaining sugar and cinnamon until thick and the whisk leaves a trail
4) Fold almonds into yolk mixture. Add the whites, folding gently. slacken the mixture first
5) spoon mixture into lined tin, bake in pre-heated oven 180 deg C for about 45 mins. Check after 35 mins. If browning too much, cover with paper to prevent burning.
Is cooked when a skewer comes out clean. don't overcook, it will go dry.
cook on a rack and sprinkle with icing sugar.
I made half size, baked in a silicon loaf pan for 30 minutes.
Drown in double cream and ENJOY!
Ingredients
200g almonds ( not blanched)
6 large eggs separated
200g caser sugar or equivalent( Spleenda tells you how much on the pack)
pinch ground cinnamon
pinch salt
24cm greased lined tin
Method
1) Use a clean dry coffee grinder to grind the almonds finely
2) Add salt to egg whites and whisk to soft peaks. Whisk in half the sugar to stabilise the foam
3) Whisk yolks with remaining sugar and cinnamon until thick and the whisk leaves a trail
4) Fold almonds into yolk mixture. Add the whites, folding gently. slacken the mixture first
5) spoon mixture into lined tin, bake in pre-heated oven 180 deg C for about 45 mins. Check after 35 mins. If browning too much, cover with paper to prevent burning.
Is cooked when a skewer comes out clean. don't overcook, it will go dry.
cook on a rack and sprinkle with icing sugar.
I made half size, baked in a silicon loaf pan for 30 minutes.
Drown in double cream and ENJOY!
