You’ll probably prefer crème fraîche to the tinned evaporated milk we poured on to it in Lanzarote
125g (4½oz) unskinned almonds
4 large free-range eggs, separated
75g (2¾oz) golden caster sugar
finely grated rind of 2 large oranges
2 tbsp warm water
pinch of salt
butter for greasing
For the syrup and topping
juice of 2 large oranges
juice of ½ lemon
75g (2¾oz) demerara sugar
1 level tsp ground cinnamon
3 small firm bananas
Heat the oven to 180°C/350°F/gas mark 4. Butter a 20cm (8in) round cake tin and line the bottom with a disc of buttered baking parchment.
Put the almonds in a food processor and grind finely. Whisk the egg yolks with the caster sugar and orange rind until pale. Gradually whisk in the almonds, followed by the water.
In a clean bowl, whisk the egg whites with the salt until they stand in soft peaks. Using a metal spoon, gently fold into the yolk mixture. Turn the mixture into the tin and bake in the centre of the oven for 45 to 55 minutes until resistant to a light touch in the centre.
Strain the orange and lemon juices into a pan and add the demerara sugar and cinnamon. Stir over a low heat to dissolve the sugar, then turn up the heat and boil for five minutes. Remove from the heat and leave to cool.
When the cake is cooked, remove from the oven but leave it in the tin for 10 minutes. Loosen the sides with a knife and turn out on to a plate. Peel the bananas, slice and arrange in a jumble on top. Spoon over the syrup, allowing it to trickle down the sides.
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