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- <ul> <li>CAKE</li> <li>90g butter, softened</li> <li>260g caster sugar</li> <li>4 eggs separated</li> <li>1 tsp vanilla extract</li> <li>170g plain flour</li> <li>1 tsp baking powder</li> <li>70ml milk</li> <li>60g flaked almonds</li> <li>TOPPING</li> <li>2 tsp ground cinnamon</li> <li>2 tsp caster sugar</li> <li>Fresh raspberries</li> <li>Whipped cream to serve</li> </ul>
Line a 25 cm (approx) spring form cake tin. Preheat your oven to 170 degrees/gas3. Beat the butter and half the sugar until pale and creamy. Add the egg yolks and vanilla extract and keep mixing, then fold in the flour and baking powder, then add the milk and fold until well mixed. Pour into the prepared tin.
Then beat the egg whites until thick and whisk in the remaining 130g sugar, gradually, until the egg whites are stiff and shiny. Fold in the almonds. Spoon this on top of the cake mix and then sprinkle with the caster sugar and cinnamon. Bake for at least 40 minutes.
Check with a skewer to see that the cake is cooked and that the meringue feels firm and crunchy as opposed to soft and squidgy. Allow it to cool.
Carefully decant onto a cake stand and serve with berries and whipped cream.
Food cooked and styled by Domini Kemp and Gillian Fallon
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