Name: Angelica and Almond Cake
Total time: 50 min
Yield: Makes: 8–12-portion cake
Ingredients: 30 g / 1 oz blanched slivered almonds; 120 g / 4 oz caster sugar; 120 g / 4 oz butter, softened; 3 eggs; 90 g / 3 oz caster sugar; 60 g / 2 oz candied orange peel, chopped; 1 drop of bitter almond essence; 150 g / 5 oz self-raising flour; 120 g / 4 oz candied angelica, chopped; 60 g / 2 oz ground almonds; 90 g / 3 oz ground almonds

Preparation info

Makes:
8
–12-portion cake

Difficulty
Medium
Ready in
50 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

The candied stalks of the herb angelica, used as an ingredient rather than as a decoration, are largely neglected these days. This lovely aromatic cake with its macaroon crust exploits angelica’s distinctive flavour.

Ingredients

120 g / 4 oz butter, softened
120 g / 4

Method

Cream the butter with the sugar until light and fluffy. Gradually beat in 2 eggs and the yolk of the third – reserve the remaining egg white in a bowl. Mix in the flour and the ground almonds and fold in the angelica and orange peel.

Spoon the mixture into the prepared cake tin and spread level. Whisk the reserved egg white until st