Name: Angelica and Almond Cake
Yield: Serves 8-12
Cuisine: French
Ingredients: 90 g (3 oz) caster sugar; 60 g (2 oz) candied orange peel, chopped; 120 g (4 oz) caster sugar; 3 eggs; 140 g (5 oz) self-raising flour; 60 g (2 oz) ground almonds; 90 g (3 oz) ground almonds; 30 g (1 oz) flaked almonds; 120 g (4 oz) candied angelica, chopped; 120 g (4 oz) butter, softened

Preparation info

Serves
8-12

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

The green crystallized stem of the angelica plant gives this cake its unusual and attractive flavour. Good quality French angelica can be used but this tends to be rather expensive and not always easy to find, so why not try making your own candied angelica.

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. (Set aside the remaining egg white in a bowl.) Sift the flour with the ground almonds and fold into the mixture with the angelica and orange peel.

Spoon the mixture into a greased and lined 18cm (7in) round loose-bottomed cake tin. Lightly whisk the egg white and mix in the sugar