This is a simple but delicious cake with a delicate texture. If you want to serve it as a pudding, accompany it with a bowl of fresh orange slices.
Butter the sides of deep
In a separate bowl, whisk the egg whites with the salt until they form soft peaks. Sift in the remaining icing sugar and whisk again. Fold the whisked egg whites and the ground almonds alternately into the egg yolk mixture. Pour into the prepared cake tin and cook in the centre of the oven for 30-35 minutes, until springy to a light touch in the centre. Remove from the oven and leave in the tin for about 10 minutes, then loosen the sides with a knife and turn out on to a wire rack to cool. Put the cake on a serving plate and dust with icing sugar through a sieve all over the top.
© 1997 Josceline Dimbleby. All rights reserved.