- 150 g ground almonds, plus extra for dusting
- 150 g icing sugar, sifted
- 75 g gluten free plain flour
- 150 g lightly salted butter, melted and cooled plus a little extra for greasing
- 1.5 tsp Madagascan vanilla extract
- 6 large egg whites
For the toppings
- 40 g stem ginger pieces in syrup, finely chopped
- 40 g crystallised lemon peel, finely chopped
Preheat oven to 180°C, fan 160°C, gas 4. Grease and almond dust a 12 hole friand tin or fairy cake tin.
In a bowl, stir together ground almonds, icing sugar and gluten-free plain flour. Make a well in the centre and pour in the cooled melted butter and vanilla extract then stir into the dried ingredients.
Whisk the egg whites for 30 seconds to 1 minute or until they have started to whip and whiten. Fold the egg whites into the almond mixture, making sure that you don’t over mix the batter.
Using a spoon, divide the mixture between the moulds. Scatter with a little of your chosen toppings or leave plain. Bake for 25 minutes, or until the mixture has risen and is golden, and the cake springs back to the touch.
Remove from the oven and leave the cakes to cool in the pan for 5 minutes, then remove and cool completely on a wire rack.
If you want to drizzle the cakes with some lemon icing: beat 150g icing sugar with a few drops of lemon juice. Mix to a dropping consistency and drizzle over the cakes as they cool.
Recipe by Sally Mansfield