This is a wonderfully easy yet satisfying cake. It isn't too rich, and works really well for an afternoon tea cake, or a dessert served with some cashew cream and fresh berries. The recipe comes from a wonderful cookbook called "The Family Meal" by Ferran Adria, the head chef of the legendary elBulli restaruant in Northern Spain. ElBulli has held the title of the Best Restaurant in the world, and Ferran Adria has held the title of the best chef in the world. Ferran provides all his staff with a 3 course meal before service every day, which is called the family meal. The recipes are all from the simple, affordable, tasty dishes that are provided. Whilst the cookbook is not specifically gluten or dairy free, many of the recipes meet that criteria. The only change I've made to this recipe is replacing white sugar with rapadura sugar.
I was also super excited to take these photos using the new crockery I was given for my birthday... my favourite colours!
- Butter (or non-dairy spread) for greasing baking tray
- Flour for lining the baking tray
- 6 large eggs (about 70g each)
- 250g (1 2/3 cup) rapadura sugar
- 300g (3 cups) ground almonds/ almond meal
- 1 teaspoon ground cinamon
- Rind of a lemon (I've used orange rind when I didn't have lemon, and it works well too)
- Icing sugar for dusting (optional)
- Preheat oven to 180 degrees Celsius. Grease the bottom and sides of a 30x50cm baking tray with butter or dairy free spread. Sprinkle a little flour (any gluten free flour such as rice or potato flour) in the pan and shake around till bottom and sides are coated. Shake out any excess. Cut a piece of baking paper to fit the base of the tray and place it on top of the butter and flour.
- Crack the eggs into a mixing bowl. Add sugar. Using either an upright electric mixer or handheld electric mixer, beat the eggs and sugar until thick and foamy, about 5 minutes.
- In a separate bowl, mix the almond meal and cinnamon. Finely grate the lemon rind into the almond meal. Stir until mixed.
- Add the ground almond mixture into the wet mixture, very gently, and fold the two together very carefully, trying to retain as much air in the mixture as possible.
- Pour the mixture into the prepared pan. It should only be about 1.5cm deep. Bake for about 15-17 minutes until golden and shrinking away from the sides of the pan.
- Allow to cool completely in the pan. Remove form the pan and cut into portions. Serve sprinkled with icing sugar if desired, some cashew cream or dairy-free ice cream and fresh berries.