Almond, Walnut and Citrus Cake
A low point in the history of cake photography
This is a rich and sticky cake that’s dairy and gluten free. It’s based on a macaroon recipe from my dad.
Ingredients
25g of candied peel. I have used shop bought stuff and peel I have candied myself. Both work. Alternatively I have used chopped dried apricots.
200g ground almonds.
100g sugar (I used demerara) A coarser grain will give more crunch.
100g of chopped walnuts.
½ teaspoon of allspice.
1 teaspoon of ground cinnamon.
½ teaspoon of ground cardamon.
2 eggs.
Flaked almonds (Optional for decoration).
Recipe
1. Put all the ingredients in a bowl.
2. Mix them.
3. spoon the mixture into a cake tin. I use a shallow 20cm cake tin.
4. Decorate the top with flaked almonds if you want it to look nice.
5. Put in an oven for 30 minutes on a low heat. Gas mark 3.5 on my oven.
6. Leave it to rest, covered.
I usually leave the cake covered overnight before eating to allow the flavours to meld.