Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy

Author:Rachel Roddy [Roddy, Rachel]
Language: eng
Format: epub
ISBN: 9781472248428
Publisher: Headline
Published: 2017-07-12T22:00:00+00:00

Serves 8–10

300g whole or ground almonds

200g dark chocolate

grated zest of 1 unwaxed orange (optional)

200g caster sugar

a pinch of salt

4 tablespoons whole milk

5 large eggs

Preheat the oven to 180°C/160°C fan/gas mark 4. Generously butter and flour a 26cm cake tin, with a loose bottom if you like. If you want to roast the whole nuts (which is nice for the flavour, but not essential), spread them on a baking sheet and toast in the oven for 4–5 minutes, then rub them with a clean tea towel to get rid of the papery skins.

If you are using a food processor and whole almonds, pulse the nuts a few times, then add the roughly chopped chocolate and orange zest, if using, and pulse until you have a coarse mixture. Turn it out into a large bowl.

If you are doing everything by hand, chop the chocolate finely with a sharp knife, grate over the orange zest, if using, then mix it with the ground almonds in a large bowl.

Add the sugar, salt and milk to the almonds and chocolate and mix well. Separate the eggs, setting the whites aside, then beat the egg yolks into the mixture one by one. Whisk the egg whites in another bowl until they form stiff peaks, then fold them into the mixture. Scrape the mixture into the prepared tin and bake for 40–50 minutes, or until the cake is firm and just taking on some colour at the edges. Allow to cool in the tin for a while before turning out.

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