SERVES 6
18 tbsp butter, plus extra for greasing
1 cup superfine sugar
5 large eggs, seperated
3 cups ground almonds
1 tsp vanilla
1⅓ cups raspberries
Preheat the oven to 275℉ (140℃). Grease a 10in (25cm) springform cake pan with the butter and line the base with parchment paper, making sure the paper is the same size as the base.
Cream the butter and sugar in a large bowl. Add an egg yolk, mix well, then add a little of the ground almonds and stir well. Repeat until all the yolks and almonds have been added to the mixture. Add the vanilla extract and combine well.
In a seperate, clean large bowl, beat the egg whites to stiff peaks with an electric hand mixer. Gently fold the egg whites into the mixture with a metal spoon to keep the mixture as fluffy and light as possible. Reserve 6-12 raspberries to use for decoration later. Transfer half of the mixture to the prepared cake pan, arrange half the raspberries on top, then add the rest of the cake mixture and finish with the rest of the raspberries. Don’t stir the raspberries into the cake mixture, because they will break up and discolor the cake.
Bake in the oven for 44 mintues-1 hour, or until cooked through. To test if the cake is cooked, insert a clean skewer into the center. If the skewer is clean when you take it out, remove the cake from the oven. If not, bake for a little longer and test again.
Transfer the cake to a wire rack and let cool. Once cool, carefully remove the springform pan and parchment paper. Decorate the cake with the reserved raspberries to serve
RECIPE FROM:
Neal’s Yard Remedies Healing Foods
ISBN: 978-1-4654-1472-4