Josceline Dimbleby

Canary cake

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Preparation info
  • Serves

    6-8

    • Difficulty

      Medium

Appears in
Orchards in the Oasis: Recipes, travel and memories
Orchards in the Oasis

By Josceline Dimbleby

Published 2010

  • About

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.

Ingredients

  • 125 g unskinned almonds
  • 4 large free-range eggs, separated
  • 75 g

Method

Heat the oven to 180°C/Gas 4. Butter a 20 cm round cake tin and line the bottom with a disc of buttered baking parchment. Put the almonds in a food processor and grind finely.

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