Russell Jeavons

Almond and orange cake

Ingredients

6 eggs, separated
175g castor sugar
225g ground almonds
75g SR flour (can use plain flour or cornflour)
2 tablespoons brandy
2 oranges, juice and rind, finely chopped

Method

Take 50g sugar and whisk with yolks till pale.

Beat 125g sugar with the egg whites as for meringue.

Grind almonds in a food processor and add a little flour as you do this as it assists the grinding and smooths out texture of almonds.

Carefully combine the two egg mixes and fold through the dry (almonds/flour) and wet (brandy and orange juice).

As you fold scatter in the mixes to allow as much air as possible into the mix. Rather than lose air as you fold, you can add it.

Brush cake tin with olive oil and line with silicon (or use a springform tin).

Set oven at 150ƒC and cook for approximately 30 minutes.

Do not open oven for the first 20 minutes. If you can see in and cake seems to be splitting, take temperature down.

Russell says this cake is delicious with something liquid and recommends poached pears.