Who likes Cakes? Who likes Almonds? Who likes Satsumas? Who likes Spices?
Well, Dear Readers, here's a truly delicious dairy and gluten free cake made with almonds, satsumas and spices! Get your pad and a pen and write this shopping list down, then grab your wallet and head off out to buy these ingredients, 'cos I'm telling you folks.. this is a mighty fine cake!
You'll need:
8 Easy Peel Satsumas.
5 Medium sized Eggs separated.
200g Caster Sugar.
250g ground Almonds.
2 Tbsp of either Honey or Maple syrup.
Mix together equal, small, amounts of these ground spices:
Cardamon, Cinnamon, Nutmeg, Star Anise and Black Pepper.
A small amount of Icing Sugar.
Vegetable Oil.
Baking Parchment.
A 23cm springform cake tin.
To brush the base and sides of the tin with a little vegetable oil.
To line the base with baking parchment.
A food processor.
A hand whisk.
2 large mixing bowls.
A set of weighing scales.
A skewer.
A very sharp knife.
Preheat your oven to 180c / gas mark 4.
This is how you do it..
Put 4 of the satsumas into a saucepan filled with cold water.
Bring them slowly to the boil and simmer for 25 minutes.
Drain the pan and allow them to cool.
Then whizz them into a puree in a food processor.
In a large bowl whisk the egg yolks and half of the sugar until the mix is pale and fluffy.
In another bowl whisk the egg whites until they make stiff peaks, then whisk in the rest of the sugar.
Fold the pureed satsumas, ground almonds and spice mix into the egg yolk mixture.
Fold in a quarter of the egg whites into the egg yolk mixture to loosen it.
Then, slowly & carefully, fold in the rest of the egg whites.
Pour the mixture into the prepared cake tin.
Bake for 55 - 60 minutes or until a skewer comes out clean.
Leave the cake to cool in the tin.
Peel the remaining satsumas and remove any pith.
Slice them using a very sharp knife.
Turn out the cake onto a pretty plate.
Arrange the slices on top of the cake, then drizzle the honey or syrup over the slices.
Dust the top of the cake lightly with icing sugar.
She's making this tomorrow morning and we'll take it with us for pudding when we go out to lunch. It makes a mighty fine pudding especially after a casserole or stew. Tasty yumyum.. slurp!
GeeGee Parrot.
November 23rd, 2017.
Well, Dear Readers, here's a truly delicious dairy and gluten free cake made with almonds, satsumas and spices! Get your pad and a pen and write this shopping list down, then grab your wallet and head off out to buy these ingredients, 'cos I'm telling you folks.. this is a mighty fine cake!
You'll need:
8 Easy Peel Satsumas.
5 Medium sized Eggs separated.
200g Caster Sugar.
250g ground Almonds.
2 Tbsp of either Honey or Maple syrup.
Mix together equal, small, amounts of these ground spices:
Cardamon, Cinnamon, Nutmeg, Star Anise and Black Pepper.
A small amount of Icing Sugar.
Vegetable Oil.
Baking Parchment.
A 23cm springform cake tin.
To brush the base and sides of the tin with a little vegetable oil.
To line the base with baking parchment.
A food processor.
A hand whisk.
2 large mixing bowls.
A set of weighing scales.
A skewer.
A very sharp knife.
Preheat your oven to 180c / gas mark 4.
This is how you do it..
Put 4 of the satsumas into a saucepan filled with cold water.
Bring them slowly to the boil and simmer for 25 minutes.
Drain the pan and allow them to cool.
Then whizz them into a puree in a food processor.
In a large bowl whisk the egg yolks and half of the sugar until the mix is pale and fluffy.
In another bowl whisk the egg whites until they make stiff peaks, then whisk in the rest of the sugar.
Fold the pureed satsumas, ground almonds and spice mix into the egg yolk mixture.
Fold in a quarter of the egg whites into the egg yolk mixture to loosen it.
Then, slowly & carefully, fold in the rest of the egg whites.
Pour the mixture into the prepared cake tin.
Bake for 55 - 60 minutes or until a skewer comes out clean.
Leave the cake to cool in the tin.
Peel the remaining satsumas and remove any pith.
Slice them using a very sharp knife.
Turn out the cake onto a pretty plate.
Arrange the slices on top of the cake, then drizzle the honey or syrup over the slices.
Dust the top of the cake lightly with icing sugar.
She's making this tomorrow morning and we'll take it with us for pudding when we go out to lunch. It makes a mighty fine pudding especially after a casserole or stew. Tasty yumyum.. slurp!
GeeGee Parrot.
November 23rd, 2017.
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