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Rose Prince's Baking Club: citrus-almond syrup cake
Ingredients
60g/2¼ oz butter, softened
300g/10½ oz whole almonds, or ground almonds
6 eggs, separated
350g/12 oz caster sugar
125g/4½ oz potato flour*
Zest and juice from 2 oranges and 1 lemon
A pinch of cream of tartar
For the syrup
Juice of 1 orange and 1 lemon
100g/3½ oz caster sugar
To decorate
Zest of 1 orange and 1 lemon mixed with 1 dessert spoon granulated sugar
*Potato flour is available from Italian food shops, or luigismailorder.com. This cake also works with cornflour or rice flour.
• Grease the tin with all the butter. As the cake bakes it will be absorbed into the cake and form a delicious crust.
• Preheat the oven to 180C/350F/gas 4. Put the almonds or ground almonds on a baking tray and bake until pale golden brown. Allow to cool then chop in a food processor (unless you are using ground almonds). Do not over-process the almonds.
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