Almond Cake


Every recipe in Tea at the Palace: 50 Delicious Recipes for Afternoon Tea (White Lion Publishing, £14.99) has its own royal inspiratio­n. Written by Carolyn Robb, former chef to the Prince and Princess of Wales, this new book is the tastiest way to pay tribute to Her Majesty.


150g butter, at room temp, plus more for the tin 180g whole blanched almonds 60g fine polenta Finely grated zest of 4 lemons, plus extra to serve 180g caster sugar, plus more for dusting 4 free-range eggs, separated 200g whole-milk ricotta cheese Juice of 2 lemons


Preheat the oven to 150°C (Gas mark 2). Butter the sides of a 23-cm round springform tin and line the bottom with nonstick baking paper. In a food processor, pulse the almonds until nely ground. Add the polenta and lemon zest and process brie y to mix. In a medium bowl, using an electric mixer, beat together the butter and sugar on medium speed until pale and uffy. Add the egg yolks, one at a time, beating well after each. Stir in the almond mixture. In a small bowl, stir together the ricotta and lemon juice, then add to the almond-butter mixture and stir until blended. In another medium bowl, whisk the egg whites until soft peaks form.

Using a rubber spatula, fold the egg whites into the almond-butter mixture just until evenly distribute­d and no white streaks remain. Spoon into the tin and smooth the top with an offset spatula. Bake for 40–50 minutes until a toothpick inserted into the centre comes out clean. Leave to cool in the tin on a wire rack for 20 minutes, then unclasp, lift off the sides and, working carefully, gently transfer the cake, still on the tin bottom, to the rack to cool. Once completely cool, invert it, lift off the base and parchment and then turn it upright on a plate. Dust with sugar and sprinkle with some grated lemon zest before serving.

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