Tuesday, 6 September 2011

The Weasleys

My lovely friend Sue gave me some fresh eggs from her red chickens: Mollie, Arthur, Ron, Ginny, Percy and Fred. 
I used the eggs to make a St James cake, which consists of eggs, sugar and almonds, so great if you are gluten-free.


250g whole almonds with skins
6 eggs, separated
200g caster sugar
pinch ground cinnamon

butter, for greasing

  1. Using the chopper attachment on a blender, grind the almonds until fine.  (Ready ground almonds make the cake look pale and bland - not so good)
  2. Whisk the egg whites with a pinch of salt until soft peaks form then whisk in half the sugar, a tablespoon at a time.
  3. Whisk the egg yolks with the remaining sugar and cinnamon until thick and increased in volume.  The mixture should leave a trail when you lift up the whisk.
  4. Fold the ground almonds into the egg yolk mixture.  Fold in the egg whites.
Spoon in to a 24 cm greased and base lined springform cake tin.
Bake in a pre-heated oven at 180 degreesC (350F) for about 45 minutes.
Cool on a wire rack for about 10 minutes before releasing. 

You can dust it with icing sugar....

...in a heart shape if you want.

1 comment:

  1. Welcome to Blogland!! That cake sounds yummy, I love almonds!
    Rachel x