Maria made this gooey almond cake as a pudding, which she topped with bananas and a tangy orange syrup. You’ll probably prefer crème fraîche to the tinned evaporated milk we poured onto it.
In a large bowl, whisk the egg yolks with the caster sugar and orange rind until pale. Then gradually whisk in the ground almonds, followed by the warm water. In a clean bowl, whisk the egg whites with the salt until they stand in soft peaks. Using a metal spoon, gently fold them into the yolk mixture. Turn the mixture into the prepared tin and
While the cake is in the oven, make the syrup. Strain the orange and lemon juices through a sieve into a saucepan and add the demerara sugar and cinnamon. Stir over a low heat to dissolve the sugar, then increase the heat and boil briskly for 5 minutes. Remove from the heat and leave to cool.
When the cake is cooked, remove from the oven but leave it in the tin for 10 minutes; don’t worry if it sinks slightly. Loosen the sides with a knife and turn out onto a serving plate. Peel the bananas, slice thinly and arrange in a jumble on top of the cake. Spoon the syrup over the bananas, allowing it to trickle down the sides of the cake. It is now ready to eat.
© 2010 Josceline Dimbleby. All rights reserved.