Saturday, 22 October 2011
This is the Italian version of a Greek cake. It’s an almond cake, so if you like almonds, this is for you!
100 gr soft butter (20 seconds in the microwave)
100 gr amaretti biscuits
100 gr ground almonds
7 tablespoons of sugar
7 tablespoons spelt or kamut flour
3 free range eggs
1 pinch of salt
A few drops of essence of almonds
1 teaspoon baking powder
1 roll of puff pastry
300 gr apricot jam
Preheat the oven to 180C. Crush the amaretti in the food processor and put the butter in the microwave for 20 seconds to soften.
Put a puff pastry roll in a springform cake tin and make some holes with a fork, then spread the jam all over it.
Whisk the egg whites with the salt until they stand in soft peaks and continue whisking until the mixture is firm, shiny and very thick.
In a separate bowl beat the egg yolks with the sugar, then fold in the butter, the ground almonds, the amaretti, the flour, the essence of almonds, the egg whites and the baking powder with a metal spoon. Pour the mixture into the cake tin and sprinkle the slivered almonds over the top.
Bake for 40 minutes or until a skewer inserted into the centre comes out clean.